Hawaiian-Style Portuguese Sausage
A smoky, sweet, and spicy homemade sausage that's a breakfast staple in Hawaii. Made with ground pork, paprika, and garlic, it's perfect pan-fried and served with rice and eggs.
For 8 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Spice Blend
- b.In a small bowl, whisk together the smoked paprika, sweet paprika, packed brown sugar, salt, freshly ground black pepper, and red pepper flakes until well combined. Set aside.
- 2
Step 2
- a.Mix the Sausage Base
- b.In a large mixing bowl, combine the ground pork, minced garlic, red wine vinegar, and optional liquid smoke.
- c.Sprinkle the prepared spice blend evenly over the meat mixture.
- 3
Step 3
- a.Knead and Bind the Mixture
- b.Using clean hands or a stand mixer with a paddle attachment, mix on low speed until the spices are just incorporated. The mixture will start to look sticky.
- c.Slowly drizzle in the ice water and continue to mix for another 30-60 seconds until the water is fully absorbed. Be careful not to overmix, as this can make the sausage tough.
- 4
Step 4
- a.Chill to Develop Flavors
- b.Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight (up to 24 hours). This crucial step allows the flavors to meld and deepen.
- 5
Step 5
- a.Form the Patties
- b.After chilling, divide the sausage mixture into 8 equal portions, approximately 113g (4 oz) each.
- c.Gently shape each portion into a patty about 1.5 cm (1/2-inch) thick. Wetting your hands slightly can prevent sticking.
- 6
Step 6
- a.Cook the Sausage Patties
- b.Heat the vegetable oil in a large cast-iron skillet or non-stick pan over medium heat.
- c.Carefully place the patties in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
- d.Fry for 4-6 minutes per side, until a deep reddish-brown crust forms and the sausage is cooked through. The internal temperature should reach 71°C (160°F).
- 7
Step 7
- a.Rest and Serve
- b.Transfer the cooked patties to a plate lined with paper towels to drain any excess grease. Let them rest for 1-2 minutes.
- c.Serve hot as part of a traditional Hawaiian breakfast with steamed rice and fried eggs.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest, most flavorful sausage, use ground pork with an 80/20 lean-to-fat ratio.
- 2Do not skip the chilling step. Marinating the mixture overnight makes a significant difference in the final flavor.
- 3Avoid overmixing the pork mixture, which can result in a tough, rubbery texture.
- 4Resist the urge to press down on the patties with a spatula while cooking. This squeezes out the flavorful juices and fat, making them dry.
- 5The raw sausage mixture can be frozen. Form into patties, place parchment paper between them, and store in a freezer-safe bag for up to 3 months.
Adapt it for your goals.
Spicier Sausage
Increase the red pepper flakes to 1.5 teaspoons or add 1/2 teaspoon of cayenne pepper to the spice blend for extra heat.
Sweeter & TangierSweeter & Tangier
For a flavor profile closer to some commercial brands, add 1 tablespoon of pineapple juice to the mixture along with the red wine vinegar.
Sausage LinksSausage Links
If you have a sausage stuffer, you can stuff the mixture into natural hog casings to make traditional sausage links instead of patties.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in B Vitamins
This sausage is a good source of B vitamins, particularly B12 and Niacin, which are crucial for energy metabolism and maintaining a healthy nervous system.
Provides Essential Minerals
It contains important minerals like iron, essential for oxygen transport in the blood, and zinc, which supports immune function.
Frequently asked questions
It's a beloved breakfast meat in Hawaii, introduced by Portuguese immigrants. It's known for its distinct smoky, sweet, and mildly spicy flavor from paprika, garlic, and vinegar, and has a characteristic reddish color when cooked.