Hawaiian style Portuguese sausage. Q

[lu1847]

Well here's my first run at Portuguese sausage.

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• lu1847
• Jan 30, 2013

I just did a small test batch. 2 1/4# ground shoulder and 3/4# minced shoulder for texture.

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• lu1847
• Jan 30, 2013

Here it is all mixed up. I used pineapple juice, soy sauce, hot sauce, garlic, paprika, brown sugar, salt, anise and #1cure

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• lu1847
• Jan 30, 2013

This was the first time I had ever used natural casings. Honestly at first after soaking and rinsing I thought oh man this is gonna be tuff. However after I did a few I think I like working with these better than collagen. They were a lot stronger than I thought they would be. I did have one blow out though, no big deal.

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• lu1847
• Jan 30, 2013

Here's what I got out of the 3#

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• lu1847
• Jan 30, 2013

And a close up.

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• lu1847
• Jan 30, 2013

And a test fry. It had pretty good flavor. After a day in the fridge they should be great. I'll post pics when I'm done smoking this afternoon.

Oh and I also made 5 pounds of venison and pork bologna.

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• lu1847
• Jan 30, 2013

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• lu1847
• Jan 30, 2013

 

[smoking b]

Looking good so far 

   Will check back for sure 

 

[themule69]

looks great.

 

[sound1]

Pineapple Juice, How is the texture after resting? Sounds good but isn't it a hefty meat tenderizer??

 

[lu1847]

Sound1 I'm not sure what it will do to the texture. Just got the recipe and am trying it for the first time. I'll let you know tomorrow.

 

[driedstick]

Looks good so far.

 

[boykjo]

I'll have a seat
 

 

[lu1847]

Well here it is airing before the smoker.

 

[smoking b]

Well here it is airing before the smoker.

I don't see a pic 

 

[lu1847]

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• lu1847
• Jan 31, 2013

Doing a little air dry for a while before going into the smoker.

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• lu1847
• Jan 31, 2013

Here we are after 3 hrs of pit masters pellets. I only ran my heat at about 130.

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• lu1847
• Jan 31, 2013

Here we are out of the smoker and before a 168-175 poach on the stove to a temp of 150. Some actually went as high as 160 depending on the thickness.

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• lu1847
• Jan 31, 2013

Here is I few pieces sliced up after the poach and a short rest.

I gotta say the texture was pretty darn good for my first whack at this. However the next time I make this I think I will just use all minced pork shoulder for the real Portuguese sausage texture. The taste was good however not the stuff I grew up on back in Hawaii.

 

[smoking b]

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• lu1847
• Jan 31, 2013

Here is I few pieces sliced up after the poach and a short rest.

I gotta say the texture was pretty darn good for my first whack at this. However the next time I make this I think I will just use all minced pork shoulder for the real Portuguese sausage texture. The taste was good however not the stuff I grew up on back in Hawaii.

That looks tasty! 

 

[lu1847]

Thanks b. it was. Not perfect but for my first run I'm not gonna complain. The venison bologna turned out real good but I made that from a packaged mix and just jazzed it up a little.

 

[smoking b]

Thanks b. it was. Not perfect but for my first run I'm not gonna complain. The venison bologna turned out real good but I made that from a packaged mix and just jazzed it up a little.

Exactly - You have to start somewhere & now you have an excellent reference point for your next batch. You did just fine 

 

[sound1]

Looks great, another one for the to do list.

 

[boykjo]

Nice Job................. sausage looks great

 

[roller]

A real good job...

 

[driedstick]

Very nice      job well done

 

[gmosmoke]

I just returned from Hawaii.  Portuguese sausage was incredible there. Any updated tweaks to the recipe? I'm already looking regionally for Portuguese sausage in upstate NY.  no luck, will have to make it myself.

 

[atomicsmoke]

So the best Portuguese sausage can be had in Hawaii?

 

[gmosmoke]

Best I have ever had.