Recipe Club: Brazilian BBQ-spiced pork sausage bao with mustard-pickled apple

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

Ingredients

Brazilian BBQ Spiced Pork Sausage

542.74 grams pork butt, coarse grind

1735.77 grams pork butt, medium grind

43.42 grams Club House La Grille Brazilian Style BBQ Seasoning

6.51 grams Club House Cracked Black Pepper

10.85 grams Club House La Grille Smouldering Smoked Applewood Seasoning

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

Mustard-Pickled Apple

800 grams apples, peeled and cored

50 grams Keens Mustard Powder

500 grams white vinegar

10 grams OLD BAY Seasoning

350 grams granulated sugar

½ teaspoon Club House French Mediterranean  Sea Salt,

Instructions

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

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