Hawaiian style Portuguese sausage. Q

[dirtsailor2003]

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.

This recipe isn't very traditional for Hawaii or other Portuguese sausage. Pineapple wouldn't be used in either.

Linguica is what you're looking for.

http://www.smokingmeatforums.com/t/188261/here-we-go

http://www.smokingmeatforums.com/t/136328/hes-loco

http://www.smokingmeatforums.com/t/228022/hes-loco-redux

 

[dirtsailor2003]

So the best Portuguese sausage can be had in Hawaii?

Some of the best actually can be found in the mid west! But in Hawaii Linguica is one of the favorite breakfast meats, second only to Spam! Some is made in Hawaii, but many places import it from other places.

 

[808907smoker]

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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.