Brazilian-Barbecue-Spiced Pork Sausage with Mustard-Pickled Apple


Courtesy of Alexei Boldire, chef-owner, Baijiu Restaurant in Edmonton for Club House for Chefs

Mustard-Pickled Apple


2 lb apples, peeled and cored

4 Tbsp dry mustard

2 cups white vinegar

2 tsp Old Bay seasoning

2 cups granulated sugar

1/2 tsp sea salt


  1. Quarter and slice apples into 1/2-cm slices.
  2. Combine ingredients in a medium saucepan and bring to a simmer.
  3. Reduce heat and simmer, stirring often until reduced to sticky consistency (approximately 90 minutes).
  4. Season to taste with sea salt. Chill until needed.

Brazilian-Barbecue-Spiced Pork Sausage


2 lb pork butt, coarse grind 

4 lb pork butt, medium grind 

3 Tbsp Brazilian-style barbecue seasoning

1/2 Tbsp cracked black pepper

1 Tbsp smoked-applewood seasoning

1 Tbsp granulated onion

1 Tbsp garlic, minced

1 lime, zested and juiced

1 Tbsp sea salt

3 Tbsp brown sugar

1 Tbsp white vinegar

6 Tbsp milk powder

1 each 32/35 hog casings, rinsed 


  1. Combine all ingredients and mix by hand until the sausage is sticky and well formed.
  2. Stuff into 32/35 hog casings.
  3. Pan roast until internal temperature reaches 150°F.
  4. Rest for five minutes, slice and serve. 

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