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Hawaiian Portuguese sausage recipe

Discussion in 'Sausage' started by 808907smoker, Dec 29, 2017.

  1. 808907smoker

    808907smoker Newbie

  2. That looks like a solid recipe and welcome from a fellow newbie! My only thought based on personal experience is to be careful with the vinegar. I've used red wine vinegar in spicy Italian sausage, and apple cider in Mexican-style chorizo, and I wasn't a huge fan. The taste can be overpowering, and I think the high level of acid affects how the sausage binds, something about denaturing proteins. I've read that you can get around this by adding the vinegar after you let the mix refrigerate for a day and bind, but I haven't tried that yet.
    808907smoker likes this.
  3. 808907smoker

    808907smoker Newbie

    Good to know. Thanks for the heads up and the welcome. Trying to stay away from the linguica or chorizo. Very little info out there on real deal Hawaiian "portagee" sausage. Knorr brand makes some season packets, but I'll keep looking for a real deal recipe. Love some types of Mexican chorizo, but not a fan of Portuguese linguica or chorizo.
  4. kauai808

    kauai808 Newbie

    Find any good recipes?
  5. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Maybe that one famous chef has a recipe..
    The guy that says Baam!

    He likes sausage and is Portuguese.
  6. 808907smoker

    808907smoker Newbie

    I found one in the Honolulu Star Advertiser, but it was way off on amount of ingredients. Next time will 1/2 the spices for a 8 pound batch. Less cinnamon. More garlic and brown sugar. And less ground corriander instead of whole seeds.
  7. 808907smoker

    808907smoker Newbie

    I'll check him out. Emeril Laggassi
  8. indaswamp

    indaswamp Master of the Pit OTBS Member

    Might try ordering this...
  9. 808907smoker

    808907smoker Newbie

    Have tried their seasoning. Not bad, but it's not Milo Mijo from the the Big Island. Too expensive to make a 16 pound batch with.