Basic chicken sausage is transformed into an artisan grilled boudin blanc when paired with refreshing mike’s hard Watermelon Lemonade. The hard watermelon flavor cuts through the smokiness of the chicken sausage, while perfectly complementing the delicious watermelon jalapeño salsa and pickled watermelon rind garnishes.
PICKLED WATERMELON RINDS:
SERVINGS: 3 ½ cups
TIME: 48 hours
• 1 pound watermelon rind or 3 ½ cups
• 3 cups water
• 7 tbsp. plus 1 tsp. coarse salt
• 1 cup sugar
• ¾ cup apple cider vinegar
• 4 whole cloves
• 2 tbsp. whole black peppercorns
• 1 cinnamon stick
• 1 tsp. pickling spice
• ¼ tsp. ground allspice
• ¼ tsp. ground ginger
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.
WATERMELON JALAPEÑO SALSA
SERVINGS: ½ cup
TIME: 15 minutes
• 3 cups finely diced seedless watermelon ( about 2 ¼ pounds)
• 4 jalapeño peppers, seeded and minced
• ½ cup finely chopped cilantro (about ½ bunch)
• ¼ cup lemon juice
• ¼ cup minced red onion
• ¼ tsp. salt
Soak minced red onions, jalapeños and salt in lemon juice for 5 minutes, then add watermelon, cilantro and mix. Adjust seasoning and serve.
GRILLED BOUDIN BLANC “CHICKEN SAUSAGE” WITH WATERMELON JALAPEÑO SALSA & PICKLED WATERMELON RINDS
TIME: 15 minutes
• 2 boudin blanc chicken sausages
• 2 hot dog buns
• 2 oz. watermelon salsa per hot dog
• 2 oz. pickled watermelon rinds per hot dog
• 2 tsp. chopped cilantro
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.
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