Basic chicken sausage is transformed into an artisan grilled boudin blanc. The pickled watermelon flavor cuts through the smokiness of the chicken sausage, while perfectly complementing the delicious watermelon jalapeño salsa. By Chef Ryan Scott
Ingredients: [‘chicken sausage’, ‘hot dog buns’, ‘watermelon rind’, ‘water’, ‘cilantro’, ‘coarse salt’, ‘sugar’, ‘apple cider vinegar’, ‘whole cloves’, ‘whole black peppercorns’, ‘cinnamon stick’, ‘allspice’, ‘ground allspice’, ‘ground ginger’, ‘seedless watermelon’, ‘jalapeno peppers’, ‘lemon juice’, ‘red onion’, ‘salt’, ‘cilantro’]
Quantity of Ingredients: [“2 boudin blanc chicken sausage”,”2 hot dog buns”,”1 lb watermelon rind”,”3 cups water”,”2 teaspoons chopped cilantro”,”7 tablespoons and 1 tsp coarse salt”,”1 cup sugar”,”3/4 cup apple cider vinegar”,”4 whole cloves”,”2 tablespoons whole black peppercorns”,”1 cinnamon stick”,”1 teaspoon pickling allspice”,”1/4 teaspoon ground allspice”,”1 1/2 teaspoons ground ginger”,”3 cups finely diced seedless watermelon”,”4 jalapeno peppers, seeded and minced “,”1/4 cup lemon juice”,”1/4 cup minced red onion”,”1/4 teaspoon salt”,”1/2 cup finely chopped cilantro”]
Number of Servings: 2
Steps: [‘To begin making the pickled watermelon rinds, cut green outer-skin from rind and discard. Cut enough rind into 1 x ½ -inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot, then bring to boil. Add rind and boil until tender, about 5 minutes. Strain, then transfer rinds to a large metal bowl. Combine remaining 1 teaspoon salt, sugar, cider vinegar, cloves, peppercorn, cinnamon, pickling spice, allspice, and ginger, in a large heavy saucepan. Bring to boil stirring until sugar dissolves. Pour mixture over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged under pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds, reserving both pickling liquid and rinds. In a saucepan, bring liquid to boil, and pour over rinds again. Cover and refrigerate overnight. Jar and store for up to 2 weeks.’, ‘For the watermelon jalapeno salsa, soak minced red onions, jalapeños and salt in lemon juice for 5 minutes, then add watermelon, cilantro and mix. Adjust seasoning and serve.’, ‘Boil a large pot of water. Once boiling reduce temperature to medium low to simmer. Poach sausages until par cooked, about 4-5 minutes. Once sausages are par-cooked, remove from water, and transfer to a plate and pat dry. Meanwhile heat a grill to medium. Brush sausages with oil to prevent sticking. Arrange sausages on grill over indirect heat. This will keep sausages from dripping oil and burning. Grill until crisp and browned, not black, about 5 minutes. Transfer sausages to a plate, and let rest for a few minutes. Place sausages inside of bun. Dollop 2 ounces of watermelon salsa and 1 ounce of pickled watermelon rinds over sausage. Top with chopped cilantro and serve.’]