Photos by Curtis Comeau
Hot and flavourful right down to the core, Edmonton’s Chef Alexei Boldireff has done it again with his latest Club House for Chefs recipe: Brazilian BBQ-spiced pork sausage bao with mustard-pickled apple. Complete with the distinctive flavours of smoked applewood, the familiar taste of Brazilian-style BBQ and the ever-reigning zest of OLD BAY Seasoning, this dish is sure to put a spring in your next menu.
Yield: four servings of four bao buns
Brazilian BBQ Spiced Pork Sausage
542.74 grams pork butt, coarse grind
1735.77 grams pork butt, medium grind
6.51 grams Club House Cracked Black Pepper
10.85 grams Club House Granulated Onion
9.77 grams garlic cloves, minced
1 each lime, zested and juiced
16.28 grams Club House French Mediterranean Sea Salt
32.56 grams brown sugar
10.85 grams white vinegar
86.84 grams milk powder
10.85 feet 32/35 mm hog casings, rinsed
21..71 grams water
800 grams apples, peeled and cored
50 grams Keens Mustard Powder
500 grams white vinegar
10 grams OLD BAY Seasoning
350 grams granulated sugar
For the Brazilian BBQ Spiced Pork Sausage: Combine all ingredients and mix by hand until the sausage is sticky and well formed. Stuff into 32/35 hog casings. Pan roast until 150 degrees Fahrenheit. Rest for 5 minutes, slice and serve.
For the Mustard-Pickled Apple: Quarter and slice apples into ½ cm slices. Combine ingredients in a medium saucepan and bring to a simmer. Reduce heat and continue to simmer, stirring often until reduced to sticky consistency for approximately 90 minutes. Season to taste with Club House French Mediterranean Sea Salt. Chill until needed.
For Serving: Place Brazilian BBQ-spiced pork sausage in bao buns and plate with a side of mustard-pickled apple.
For more flavourful menu inspiration, visit www.ClubHouseForChefs.ca