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The Great Portuguese Sausage Shootout

Being very proudly half-Portuguese myself of ethnic background, it’s fitting that I do a thorough job of covering one of Hawaii’s favorite ethnic foods, the Portuguese Sausage. Hawaii’s manufacturers mostly stick by a similar recipe that is unique to the islands, setting ours apart from those found on the mainland, and of course, Portugal.

The most popular way to eat it is for breakfast as simply Portuguese Sausage, Eggs and Rice. Comfort food at its best. Most Hawaii restaurants that serve breakfast have Portuguese sausage as an option to bacon, breakfast links or ham, including national chains such as McDonald’s and iHop.

What inspired me to have a Portuguese Sausage shootout is the wide selection of locally-made brands and varieties that fill our supermarket shelves today, commonly taking up to 4 feet of meat department refrigerator shelf space.

So let the battle begin!…




The players (top to bottom):

  • Redondo’s Lisboa Portuguese Brand Sausage, 10 oz., $1.99 (sale price) from Don Quijote.
    Ingredients: Pork, water, salt, flavorings, sugar, sodium phosphate, monosodium glutamate, oleo-resin of parika, sodiumerythorbate, sodium nitrite, packed in collagen casing.
  • Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick, package of 3 at 48 oz. (3 lbs.) total, $10 from Costco.
    Ingredients: Pork, water, salt, non-fat dry milk, paprika, vinegar, garlic, chili pepper, spice, sweetener (sucralose), sodium nitrite.
  • Gouvea’s Portuguese Brand Sausage (Linguica). 10 oz., $1.99 from Don Quijote.
    Ingredients: Pork, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite.
  • Rego’s Purity of Hawaii Mild Portuguese Brand Sausage. 10 oz., $1.99 from Marukai Market Place.
    Ingredients: Pork, water, nonfat dry milk, salt, vinegar, sugar, flavorings, paprika, sodium phosphate, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing.
  • Aloha Brand Portuguese Brand Sausage Hawaiian Style (distributed by Gouvea’s Inc.). 5 oz., $1.29 from Don Quijote.
    Ingredients: Pork, water, salt, dextrose, spices, hydrolyzed wheat protien, paprika, sodium phosphate, garlic, spice extractives, natural flavorings, sodium erythorbate, sodium nitrite and collagen casing.
  • Pacific Sausage Mild Portuguese Brand Sausage (Linguica), 5 oz., 99 cents from Don Quijote.
    Ingredients: Pork, water, salt, vinegar, sugar, flavoring, spices, garlic, paprika, sodium phosphate, sodium erythorbate, dextrose, sodium nitrite, sodium citrate.
  • Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.), 5 oz., 99 cents from Marukai Market Place.
    Ingredients: Pork, water, nonfat dry milk, salt, vinegar, flavorings, paprika, sodium phosphate, smoke flavoring, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing.
  • Gouvea’s Portuguese Brand Sausage Made with Pork and Chicken, 5 oz., $1.29 from Don Quijote.
    Ingredients: Pork, mechanically separated chicken, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite and collagen casing.
  • Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage, 5 oz., 99 cents from Marukai Market Place.
    Ingredients: Pork, water, soy sauce, sugar, salt, flavorings, sodium phosphate, monosodium glutamate, oleoresin of paprika, sodium erythorbate, sodium nitrite, packed in collagen casing.
  • Frank’s Foods Portuguese Brand Sausage (from Hilo), 12 oz., $2.49 (on sale) from Ward Marukai.
    Ingredients: Pork, beef, dextrose, salt, soy protein concentrate, paprika, sodium phosphate, flavorings, hydrolyzed soy protein, garlic powder, msg, smoke flavoring, sodium erythorbate, sodium nitrite.
  • Kukui Sausage Co, Inc. Portuguese Brand Sausage, 8 oz., $1.99 (on sale) from Ward Marukai..
    Ingredients: Pork, water, salt, sugar, flavorings, paprika, sodium phosphate, sodium nitrite, chili powder, sodium erythorbate.

With (now) 11 players on the “field”, I had to be careful in properly identifying each one for an accurate comparison. While they’re each slightly varied in color and size, for the most part, they all share the same DNA, so labeling was the only way to do it…

As you can see, they all have distinguishable marbeling; some more pronounced than others…

The newest player on the field is Uncle Louie’s, made in Kahului, Maui and available in a bulk pack of 3 HUGE (I mean HUGE) 1 pound sausages at Costco. On a side note to Costco, they also sell Redondo’s Portuguese Sausage in preformed “Spam Musubi” rectangular shapes. How cool is that!

Portuguese Sausage tastes best pan-fried for serving…

I cut 4 slices from each brand, about 3/8″ thick at a bias (diagonally) to provide more surface area.

The only way to give this shootout a fare shake was to accompany the taste test with its true companion, eggs and rice!…


Post edit additions, top to bottom (back to front): Ume Musubi, pickled cucumber, takuan (palate buffers), Frank’s Foods (Hilo), Redondo’s and Kukui brand Portuguese Sausage (uncooked left and cooked right)

Yes, call me crazy. I felt that way attempting to properly plate, sort and label this spread. But tell me that doesn’t look good! Notice I added a couple slices of Takuan, a Japanese picked turnip. I learned this from the mama sans at Tropic Fish and Vegetable market, who makes their Portuguese Sausage, eggs and rice breakfast bento with this. It adds balance, harmony and helps buffer the palate. Try it with Takuan. The best!

The results!..

  1. Frank’s Foods Portuguese Brand Sausage:
    Pork, beefy, smoky and tight; not too fatty or greasy. You haven’t had local style Portuguese Sausage until you’ve had Franks!
  2. Rego’s Purity of Hawaii Mild Portuguese Brand Sausage:
    Slightly sweet twang; mild spices; porky; soft casing; well-balanced overall.
  3. Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.):
    Smokey!, mildly spicy, porky & moist. Even with the added smoke component, this one was also very well balanced and packed with flavor.
  4. Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage:
    Tender; porky; moist; hot but spice influence is mild.
  5. Gouvea’s Portuguese Brand Sausage (Linguica):
    Spicy, somewhat salty, semi-beefy, semi-porky (are those real terms?), pronounced marbeling, overall great flavor.
  6. Redondo’s Lisboa Portuguese Brand Sausage:
    Redondo’s is great, but Gouvea’s slightly beefy profile gives it just a little more character than Redondo’s. Still, this is good, and even in 6th place, it’s something I’ll put in the shopping cart on an impulse buy.
  7. Pacific Sausage Mild Portuguese Brand Sausage (Linguica)
    This reminds me of a stepped-down Purity in flavor profile. Stepped down enough to rank about here.
  8. Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick:
    Significant Paprika flavor; pronounced marbeling gave it a really “fatty” character, for better or worse; somewhat salty; doesn’t taste porky, more beefy.
  9. Aloha Brand Portuguese Brand Sausage Hawaiian Style (distributed by Gouvea’s Inc.):
    More zesty; paprika too noticeable, yet still good; doesn’t taste like “traditional” Portuguease sausage.
  10. Kukui Sausage Co, Inc. Portuguese Brand Sausage:
    Decent, but lacks character. It’ s just OK, still slightly better than the last place contender as follows.
  11. Gouvea’s Portuguese Brand Sausage Made with Pork and Chicken:
    Subtle flavor, not much marbleization.

Post edit: Frank’s Foods from Hilo is my favorite! The beef and the smoke flavoring, combined with the texture, which is tight and not to fatty make this one stand out. And allthough there’s beef in it, which is out of the norm from the rest of the pack, it still screams loud and proud, “I’m the best Portuguese Sausage!”

Rego’s Purity of Hawaii Mild Portuguese Brand Sausage was my overall favorite. With that, it’s still a close contender for first place, but I’ll hand that to Franks. The Purity won a blind taste test by four members in our household. I wouldn’t kick any one of these brands off the table, but if I could only choose one, Franks would be first, then Rego’s Purity. As for Purity, flavorful balance is the best way to describe it. It also caramelized nicely due its sugar component. My next choice also comes from Rego’s with their Hawaiian Sausage Company variety. The added smokiness really serves it well, and goes GREAT with those sunny-side up eggs. Excellent.

Whew. Let me tell you, that was alot of work. It wasn’t easy to try that much Portuguese Sausage in one sitting. After that, I didn’t eat for the rest of the day. That’s how full I was! The spices really give an aftertaste doesn’t go away for a long time. lol But it’s all good.

Next time you go grocery shopping, pick up a few brands of Portuguese Sausage and compare them yourself. You might find nuances in each that I couldn’t find, or a flavor preference that best suits you. Then after that, go on a diet for the rest of the week. I’m going vegetarian for the next 5 days after this. My blood is still boiling. lol

P.S.

Gouvea also makes this “Hot Dog”…


Gouvea’s Portuguese Brand Hot Dogs

It may look like a hot dog on the outside, but bite into it and you know what? It’s pretty much a miniature Portuguese Sausage! Same paprika, vinegar, and garlic flavor, sans the chili pepper. Very porky, including the marbelized fat in it. It’s really ono!


Gouvea’s Portuguese Brand Hot Dog, boiled and sliced in half

Next time I gotta’ try it in a hot dog bun. Maybe with just ketchup and chopped onions.

I also tried Redondo’s Arabiki Sausage…


Redondo’s ARABIKI course gournd sausage made with pork (Mo’ono selection), $2.99 from Marukai.

Per the instructions on the package, I boiled them for about 3 minutes…

They’re sort small, but they really pack flavor! Smokey, slightly sweet and savory in a shoyu-kind-of way, and moist inside. But the most important feature of these little babies is that SNAPPY CRUNCH of the casing. Nice! I’m not sure how I’d incorporate this in a recipe, but just alone as a pupu works for me. Pick some up and try.. I bet you’ll like it.

194 thoughts on “The Great Portuguese Sausage Shootout

  • February 6, 2013 at 6:15 pm
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    BARCELOS LINGUICA INC. is a producer of ALL NATURAL linguica, chourico, and more, based in California. Its products are traditional home-style, containing NO MSG, GLUTEN FREE, MILK FREE, No ADDED NITRATES & NITRITES, and PORK RAISED WITHOUT ANTIBIOTICS AND HORMONES.

    Reply
  • February 9, 2013 at 6:16 pm
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    Pomai,

    I just found Barcelos Brand Linguica and Chourico Smoked Portuguese Sausage in Tamura’s Super Market, Waianae.

    Barcelos Brand Linguica and Chourico Portuguese Sausage can be found on all most all the main Hawaiian islands in Kmart; Kauai 1 location in Lihue; Oahu in Kmart 5 locations in Kmart, Honolulu, Kmart, Salt Lake Blvd., Kmart, Waikele Center, Kmart, Kapolei and Tamura’s Super Market, Waianae; Kmart Maui, 1 location in Kahului and Kmart Big Island of Hawaii, 1 location, Kmart, Kailua-Kona.

    According to the website, Barcelos Linguica, Inc.: http://www.barceloslinguica.com is made in Tracy, California by Joe Barcelos who immigrated to U.S.A in 1969 from native island of Sao Jorge, Azores, Portugal. He started Barcelos Linguica, Inc. commercially in 2008. The company office listed on the web site is a Ups Brown rented mail box in a Tracy, CA shopping plaza so where and who really makes this sausage is questionable as the package says “Distributed by Barcelos Linguica, Tracy, CA 95376”.

    Barcelos Linguica, Inc. makes an original Linguica, Med Hot Linguica and Hot Linguica plus regular Chourico. (all sausages are Chunky Style Sausage)

    I purchased Hot Linguica and Chourico which I haven’t tested it yet to Gaspar’s Portuguese Sausage but at least you now have two sources of real smoked Portuguese sausage which is compared to Portuguese sausage made in Massachusetts. Barcelos Linguica, Inc. indicates it is all natural with no milk, no nitrates and pork fed no antibiotics or hormones.

    Silva’s Hot Linguica Hickory Smoked Portuguese Style Sausage has been in business 35 years but it uses Non Fat Milk Powder as a binder for spices, MSG and Sodium Nitrite.

    By the way, Furtado’s Chourico & Linguica (North End Provision Co Inc.) is the oldest Portuguese sausage maker in Fall River, MA according to Gaspar’s Portuguese Sausage which started in 1912 and is ranked 2nd oldest Portuguese sausage maker and the largest in the united States by volume of over 3 million Lbs. per year.

    Reply
    • February 12, 2013 at 6:31 pm
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      Not sure where you get your info, but Silva Sausage in California produces on average 25,000 lbs of sausage per day. That’s over 9 million per year.

      I’ve tried many brands of linguica and portuguese sausage, and the one’s I tend to dislike are the heavily smoked one’s. I find that it overpowers the flavor of the sausage, not to mention a strong aftertaste. I also never understood why most manufacturers see the need to use powdered milk.

      Reply
      • February 13, 2013 at 12:22 pm
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        John Silva,

        I get my info from visiting the sausage maker’s actual factory store which was very easy living near Fall River and New Bedford, MA., their web sites and actual product packaging.

        You failed to indicate Silva Sausage makes 14 different types of sausage with only one being Portuguese linguica. Take out the other 13 types of sausage from the 25,000 lbs. per day and then tell me how many pounds of linguica a year Silva Sausage makes.

        According to Gaspar’s web site they say they are the largest producer of just linguica and chourico in the U.S. at over 3 million lbs. a year. If you think Silva Sausage makes over 3 million lbs. of linguica a year then that is a discussion you’ll have with Gaspar’s Sausage. They’ve only been in business since 1912.

        Smoke flavoring all depends on type of medium used to produce the smoke (wood, vine, herbs), duration of smoking process, whether using cold smoking or hot smoking method, type of sausage casing and if sausage meat was pre-cured before smoking.

        As indicated by all the MA. sausage makers they use powdered milk as a spice binder.

        The other thing that is very noticeable is all the old world Portuguese sausage makers in MA. have great pride in their sausage products and the pride shows in their products via the national colors of Portugal in the product labels.

        So far I have not seen that pride in the two CA. Portuguese sausage makers.

        Reply
        • February 13, 2013 at 6:39 pm
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          I don’t mean any disrespect, you obviously have a tremendous passion for the east coast producers. I’ve tried them all, even the authentic one’s in Portugal and Azores. You are correct in that Silva Sausage produces many other varieties, however it makes up only a small percentage. Even if you cut 25,000 in half (12,500), its still over 4 million/year. Gaspar’s is one of the oldest, no doubt, but that does not mean they produce the most.

          Regarding your statement on pride, that is highly offensive and far from the truth. So you’re saying that if you don’t flash red and green on the label, you don’t have pride? LOL! Ridiculous!

          Reply
      • November 18, 2016 at 6:24 am
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        A lot of home sausage makers will tell you that adding the dry milk powder will retain moisture and aid in binding of the sausage while going through the smoking process.  Otherwise the sausage meat will be dry and crumbly.  So I’ve been told, I haven’t needed it.  But seems logical, maybe not traditional. and handcuff small dice 1/4″-1/2″ on the meat is traditional not run through a grinder and the addition of cut up pork fat.  This is what separates LInguiça and Choriço the unique Character.

        Reply
  • February 9, 2013 at 6:36 pm
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    Pomai,

    That Caique Brand chorizo in the photo is big and fat plus has metal clips at the ends.

    I believe that is loose Mexican style chorizo you take out of the artificial casing and cook like Hamburg.

    It is nowhere near Gaspar’s chourico totally different style and types of sausage.

    You need to find hot and spicy Spanish style chorizo.

    Reply
    • February 10, 2013 at 11:53 am
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      Ken,

      I’m about to post the “Great Portuguese Sausage Shootout Round 2: Local vs. Mainland”, where I’ll pit Gaspar’s Linquica and Silva’s Portuguese Sausage against Hawaii’s “big 3”, being Rego’s Purity, Gouvea’s and Redondo’s Portuguese Sausage.

      I decided to separate the Chorizo Sausage shootout for another post, as I have too many already to deal with. I was getting a stroke just taking photos and cutting them up. lol

      As for the Chorizo, so far I have your Gaspar’s brand, the Cacique (pronounced “Kah’see-kay”) and the one up to this point that I think tastes best, being the Marca El Rey brand (in the green can). There’s a lot more mainland and locally-made Chorizo available locally that I get and add to that one.

      Reply
  • February 9, 2013 at 8:08 pm
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    Pomai,

    Furtado’s Chourico & Linguica been in business making Portuguese Sausage since 1903 and they are the 2nd largest producer behind Gaspar’s Sausage Co.,Inc.which started in 1912 and Amaral’s Lisbon Sausage Co. Inc. is the 3rd oldest.

    Reply
  • February 10, 2013 at 1:56 pm
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    Pomai,

    Your big difference is mainland Portuguese Sausage made by old world Portuguese sausage makers and Hawaii Portuguese sausage makers that have copied and modified to suit local tastes.

    There are tons of different types of Chorizo!!!!

    Basic is you got Mexican which is uncooked and raw you take out of casing and fry it like ground beef so you can’t compare it to Portuguese Sausage or Spanish Chorizo.

    You have Portuguese Chouriço made with wine and Piri Piri Sauce (marinated African hot birdseye chilies) which is different than Chorizo but can be substituted for Chorizo. Normally Chouriço is made regular, medium hot and hot.

    To add to confusion some sausage makers are making Portuguese Linguica (has vinegar in it) which is normally mild like kielbasa and completely different from Chorizo in regular, medium hot and hot versions.

    Then there are all the other countries in the world that make Chorizo in sweet, mild and hot; smoked and not smoked with best known made in Spain and South America.

    In Hawaii there is the “green can Chorizo” which is Filipino style Chorizo called Marca El Rey produced in Nebraska at ConAgra Foods. This Chorizo is really finely ground and fall apart when you slice them.

    I purchased three types of imported Spanish Chorizo in Foodland Kapolei. One out of the three was hot like Portuguese Chouriço. I also purchased Spanish Chorizo at Tamura’s Super Market, Waianae made by Goya (that was mild).

    I tried Barcelos Linguica, Inc. (purchased in Tamura’s Super Market, Waianae) hot Portuguese Linguica today. It was hot like hot Portuguese Chouriço but it was flat in taste with no depth in flavor lacking the taste and punch of paprika and smoke flavor. I’ve got to try Barcelos Linguica, Inc. Portuguese Chouriço next.

    Reply
    • February 11, 2013 at 6:43 pm
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      Hi,

      Keep in mind that we don’t use any liquid smoke at all. Many sausage manufacturers like using it to give their sausages a deep smoky flavor. When we say ALL NATURAL, we really mean ALL NATURAL.

      Reply
      • February 11, 2013 at 7:08 pm
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        Aloha Barcelos Linguica, Inc.,

        I grew up eating old world crafted Portuguese Sausage Linguica and Chouriço for over 60 years in the Fall River and New Bedford, MA area manufactured by Portuguese sausage makers who started their businesses in 1903 and 1912. I also purchased artesian Portuguese Linguica and Chouriço Sausage hand crafted and hand stuffed from a Portuguese market. In all cases you could go directly to the factory store and smell and see the ongoing natural smoking process. There was no liquid smoke process. I still order 12 lbs. of Portuguese Sausage Linguica and Chouriço from Fall River, MA every 90 days so when I indicated to my individual taste an item is flat and lacking smoke flavor I have the base line old world crafted Portuguese Linguica and Chouriço Sausage flavor to compare it to. Maybe one day when I am in Tracy, CA. I’ll stop by your office and you can give me a tour of your factory.

        Reply
  • February 13, 2013 at 4:12 pm
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    Does anyone know which brand they serve at Boot’s & Kimo’s on Oahu? That’s my favorite and in trying to find it in the San Francisco Bay Area. It’s a bit milder and sweeter.

    Reply
    • February 13, 2013 at 6:28 pm
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      Christopher,

      By your description, I’m quite sure it’s Rego’s Purity brand. The Marukai in your area (they’re all over California) may carry it. Try calling them first.

      I’ll try calling Boot’s and Kimo’s to verify for you.

      Reply
    • November 18, 2016 at 6:30 am
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      From what I’ve been told is that Rego’s is being processed in CA now by ironically Silva Sausage in San Jose area.   Maybe give them a call!

       

      Reply
  • February 14, 2013 at 7:27 am
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    Since on topic. Wild pigs can be a real problem on Kauai. Yesterday I received one from a home owner in the form of home made Portuguese sausage.

    Reply
    • February 15, 2013 at 10:47 am
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      Pat, was it smoked?

      That said, I must say, after just doing tasting of local Portuguese sausages once again, the commercial brands from Oahu for the most part aren’t smoked, whereas the mainland brands are. However, when I smoked my own using the NOH seasoning mix, it was AWESOME. In fact, that blew away every brand, except Purity. But shhhh, don’t tell anyone I said that, as I’m still working on my new post. He he.

      Reply
      • February 15, 2013 at 12:59 pm
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        Yes. It was cold smoked/cooked. And has that chunky cuts appearance the P sausage used to have.

        Reply
  • April 25, 2013 at 7:25 pm
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    My ex-wife’s Uncle used to make and smoke his own Portuguese sausage. Slice that baby, and you see chunks of pork – no fine ground meat. Best sausage Ive ever had, and nothing on the market can really compare. Sadly, he passed away two years ago, and the skillz and recipe went with him…but I have to say, the texture of the sausage plus the smoking made ALL the difference in the world!

    Reply
    • April 25, 2013 at 8:22 pm
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      ditto
      And was that way when I was young.

      Reply
  • June 10, 2013 at 12:09 pm
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    Gaspar’s from new bedford,ma puts these to shame. largest portuguese population outside of the Azores or the homeland.
    p.s.how bow cherese, the spicy version of linguica?

    Reply
    • June 10, 2013 at 12:16 pm
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      cruiser,

      I did a follow-up “Portuguese Shootout” comparing the local Portuguese sausages against Gaspar’s and Silva’s…

      http://tastyislandhawaii.com/2013/02/15/the-great-portuguese-sausage-shootout-hana-hou-mainland-vs-local/

      At least for my palate, the local brands won the taste test. My only explanation is that Gaspar’s and Silva’s were previously frozen, so they were at a disadvantage to the fresh, never frozen local brands. At least to be fair. I still say the best Portuguese Sausage are Frank’s from Hilo, and the now defunct Ah Fook’s brand from Ah Fook’s market in Kahului, Maui.

      Reply
  • August 11, 2013 at 1:37 pm
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    I appreciate your hard work which seemed all FUN to me! Love it! Yes, to me any sausage can’t go with out eggs on an ‘local islanders’ breakfast table. Mahalo!

    Reply
  • October 20, 2013 at 9:41 am
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    Here’s a recipe for Portuguese sausage clipped from a long-ago Honolulu Star Bulletin article. According to the article the recipe for Hilo Portuguese Sausage is from the “All Hawaiian Cook Book, E Ho`Olako Mau, Vol. II” by Tamar Luke Panee.

    I’ve never tried it to make it myself, but it could be a great fundraiser or Christmas gift.

    25 lbs. pork with fat
    1 c. Hawaiian salt
    2 tabl. prague powder (salt peter)
    1/2 c. vinegar
    16 cloves garlic
    34 Hawaiian chili peppers (for very hot, use less for milder taste)
    1/4 c. sherry
    1 tsp. paprika

    1 set beef or pork casing
    Ball of string

    Cut pork in very small cubes and place in large pan. Sprinkle with salt and prague powder. Wear gloves and mix well with hands. Puree in blender: vinegar, garlic cloves, and chili peppers. Pour over pork and mix well. Add sherry and paprika. Mix again. In 4 hours mix again and again in another 4 hours. Leave covered in a cool place overnight. Sausage preparation usually starts in the late afternoon. Before going to bed, stir by hand, mixing well.

    Next day test by frying a little and taste the fat to see if the mixture is seasoned to your taste. Adjust seasoning if necessary.

    Filling sausage casings:

    1. Flush water through casing. Cut out those parts with holes. Cut into desired lengths, about 24 to 28 inches.

    2. Pack sausage mix in casings. Tie one end with string, leave the other end open to fill. Fill casing only 3/4 full. When filling by hand, slit casing at open end 3 or 4 inches to hold with right hand, and use your left hand to fill. Then secure with string.

    3. Tie both ends to form a ring.

    4. Smoke sausages 6 hours over low heat

    Reply
  • November 15, 2013 at 10:41 am
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    the absolute best I have ever tasted (and I understand everyone has a personnel favorite) is fom Maui “Nokaoi” !!! Gone forever as it has gone out of business. Live in Chi IL and can not find a close second….yet!!

    Reply
  • May 11, 2014 at 4:08 am
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    You all are missing the greatest Portuguese Sausage secret that has hit the island of Maui. It’s called Aloha Links Portuguese Sausage Co. made by Bobby Estrella. A specialty, not sold in stores. Made in a health dept. certified shop in Pukalani. You can call to order or stop by the Queen Kaahumanu Center on Wed. And Fri. Only between 7:30am-11:30am. Ask any Maui resident and they will tell you it is the best ever. Most will say.Betta than No Ka Oi”.if you like Portuguese Sausage, and not buying this one, you are simply buying the wrong one period. Their number is 808-572-7458. This sausage is handmade and smoked over Kiawe wood for four hours. It is chunky not finely ground like the commercial ones. This is made like the ones our grand pa ‘s used to make. It is the only ones like this. You will definitely be thanking me later. Remember, you cannot find this in any store or market. This is an unbelievable treat. Trust me!

    Reply
  • May 11, 2014 at 4:22 am
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    Yeah, Maui’s Aloha Links is by far beyond all of these sausages in the shoot out, I’ve had all of the brands mentioned here and to tell you the truth none of them even comes close. Aloha Links Portuguese Sausage is in a class by itself. It makes you feel like you’re back in your childhood again. When I was on Maui, the Ah Fool’s employees sent me to the Queen Kaahumanu Shopping Center to buy Aloha Links and I’m sure glad that they did. Now, all my friends and relatives buy it and cannot go back to the store bought ones. Once you’ve had Aloha Links you just cannot go back.

    Reply
  • May 28, 2014 at 1:51 pm
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    Pork casings can be bought from Wong’s Meat Market, Sand Island access road across from the Coast Guard Station. Sold by the hank, which can make aprox 100# of sausage.

    Reply
    • November 18, 2016 at 6:34 am
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      If your in the central O’ahu area you can buy natural casings at Pacific Market in Waipahu of Farrington Hwy. in smaller quantities.  Just an FYI!

       

      Reply
  • June 19, 2014 at 8:48 am
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    I’m a retired meatcutter for 40 years and also being Portuguese .I’ve have had the oppurtunity to have made and tasted many diffrent sausages.Linguica being my favorite.I have yet to find the type of Linguica that matches the old style of my youth.That had a chunky hand cut consistentcy.With large chunks of fat blended in.The spices were strong and a definate vinager finish.Most of these sausages ,and I’ve ordered quite a few, are coarse ground or even worse fine ground.If anyone out there has found the type of Linguica described please let me know.

    Reply
    • June 29, 2014 at 1:27 pm
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      Mike Xavier,

      You being of Portuguese decent and retired meatcutter you’ll appreciate what I have to say next. Real Portuguese Linguica and Chouriço Sausage are totally different and not like Hawaiian Portuguese sausage. The best in New England if not best in the U.S.A. artesian old world style hand crafted and hand stuffed Portuguese Linguica and Chouriço Sausage is made at the Portuguese American Market 65 Brookside Ave., West Warwick, RI 02893; Tel: (401) 828-2270. Mon, Wed and Fri you can find the ladies in hair nets and white aprons sitting around the stainless-steel table hand cutting the marinated pork and fat hand stuffing the natural casings into links at the back of the store behind counter; Tue and Thu are sausage smoking days so neighborhood has the smoking flavor in the air. Finished Portuguese Linguica and Chouriço Sausage is in the meat display case grated by lean, semi-lean, some fat and fatty plus regular, mild, hot spicy and very hot spicy. It is so good I kept 5 lbs. in my freezer at all times.

      Fall River and New Bedford, MA into East Providence, RI are the centers for all the Portuguese in Southern New England. Major old world Portuguese Linguica and Chouriço Sausage makers are mostly located in Fall River, MA. Gaspar’s, Mello’s, Furtado’s, Amaral’s Lisbon Sausage Co. Inc., and Michaels Provision all have mail order and internet websites. The difference between the sausage makers is leanness of product (Gaspar’s being the leanest and most costly) and spicy heat.

      Reply
  • September 25, 2014 at 7:25 am
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    next time you on the Big Island try the Mountain Apple Brand portuguese sausage avalible at KTA. Oo-No!

    Reply
  • October 5, 2014 at 10:52 am
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    Been a Rego’s Portuguese Sausage fan from kid days; I’m 74 and still loving it. :?))

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    • October 5, 2014 at 3:46 pm
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      Old-man,

      74 and still eating ANY brand of Portuguese Sausage is awesome!  See, that stuff is good for your health! Here’s to Portuguese Sausage for longevity! :-D

      Reply
  • October 13, 2014 at 9:40 am
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    I love my portugese sausage and have been eating it all my life.  I think the Hawaiian Brand Portugese Sausage is the best tasting today in my opinion.  But I remember when Gouveia’s Portgese Sausage ruled.  They were the best tasting and most popular sausage back in the day.  What happened?! This was the sausage that was a must to take to the mainland for family and friends.   It’s so disappointing now.  Their sausages in spite of the many varieites they have doesn’t even taste anything like the sausages back in the seventies and eighties!  I don’t get why they changed the recipe or just leave it the way it was.  I never buy Gouveia’s anymore and haven’t for decades because that unique great taste just isn’t there.

    Reply
    • October 13, 2014 at 4:40 pm
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      Koans, I always hated Gouveia, being an old Miko fan with the chunk cut. But I know what you mean. That flavor was black pepper I stead of red. Was very different than homemade or the other store brands. And you are right. Why not package the old style?

      Reply
    • October 14, 2014 at 8:19 am
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      @ pat – See my review of KTA’s Mountain Apple brand Portuguese Sausage, which the is said to be a copy of the original Miko recipe, before Miko started manufacturing in California.

      @ Kanoa – I still stand by Rego’s Purity and Frank’s from the Big Island as my favorite brands.

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      • October 14, 2014 at 1:47 pm
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        i think it will always be what you grew up on. Having spent my youth in California my Kauai Vovo used to make her own, and we had a Portagee butcher who used to sell linguica,Chourice, and morcellas too.mmsomimthink it’s ironic Rego’s Purity brand is now made in California by Silva’s. Which was our staple after the butcher retired and my Vovo passed on
        She was born in Kauai during the kingdom days and our family recipe is more like California/Mass-style linguica than the Hawaiian sausage. I prefer the chunky style that was traditional like my family makes to this day. In Cali there are three new from Azores Portuguese linguica makers in Tracy, CA you have both Fernandes(fur-nahnz)not Spanish(fur-nan-dez) sausage and portuguese products and Barcelos sausage and meats. and what I think is the closest to my Ohana from Sao Miguel is Goulart’s Sausage in Santa Clara real classic and brings back memories of my nana and Vovo! But it’s all good! Portagee sausage rules, I still make my Vovo’s sausage in pattie form quicker less work. Obrigado! FYI( I was told that the Japanese word for thank you Arigato came from Portuguese visits in the 15th century. So did tempura! Funny!

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        • January 10, 2015 at 8:14 pm
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          Glenn. you are so right, chunky or coarse grind makes the best sausage….Oh, the joy of linguica…my very favorite way to serve starts with a cheap red wine in a sauce pan. cut the sausages into bun lengths first and place into pan. cover with wine and let simmer overnight. place on hoagie roll or hotdog bun and enjoy! it will be soft and full of flavor, a must try……

          Reply
          • December 3, 2016 at 10:36 am
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            Just made some Papos Secos, ready for some Linguiça Sandwiches or maybe a Bifana or two! LOL!

             

          • December 4, 2016 at 12:53 pm
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            Glenn,

            Interesting. First time I’ve heard of Papo Secos. Don’t recall ever seeing it in the bakeries here, however perhaps I just wasn’t look for it. Incredibly, I called Agnes Bake Shop and Leonard’s Bakery, two of the main Portuguese bakeries here, and neither of them make it, according to the people I spoke with on the phone. They didn’t even have a clue what it was either!

            Also first time I’ve heard of Bifana (Portuguese Meat Sandwich). I know, terrible for a guy who’s half Portuguese! I better connect better with my culinary heritage roots!

          • December 7, 2016 at 4:31 am
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            LOL!  Braddah trudat! ;-)

            There were 4 or so breads my Portuguese Ohana always made either daily or holidays.

            Papos Secos (“Pop”-“Seks”) a crusty kinda of everyday everything roll.

            Bolos Levedos (“Bolsh”-“Lehvsh”) sometimes called the three meal bread. i call it the Portagee English Muffin…think of Portuguese sweet bread had a love child with an English Muffin.

            Pão Doce (“Pau”-“Dosch”)/(“Pau”-“Doe-say”) or better known as Massa Souvada- Portuguese Sweet Bread.

            and a staple for PortugueseKale/Cabbage/Couves and potatoes Soup or Portuguese bean soup or “Sopish”

            and that would be “Broa”/Pão de Milho a rustic crusty boule of Portuguese Corn bread ( not the Haole southern corn bread.  but more like a french or italian rustic bread made with wheat and fine white(preferable or yellow Corn meal…aka Polenta kine corn meal/grits.

            These were always seen at my Vovo’s and Nana’s hale.  There are others you know Malassadas or sometimes called “Fihlose”  and Sohnos all fried sweet dough…

            Not many bakeries know or make all the different Portuguese pastries, we have tried to continue this in our Ohana Azorean, São Miguel tradition still relevant to our Hale…Mele Kalikimaka and Hau’oli Makahiki Hou! Braddah!

             

          • December 7, 2016 at 12:26 pm
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            Glenn,

            Such great info’ you provided on Azorean baked goods, including the proper pronunciation. My grandmother (dad’s mom) had a very thick Portuguese accent, being she was second generation (my great grandparents were direct from the Azores). So weird how the Portuguese language ends many words with “sh”, whereas its neighbor Spain several other European languages mostly pronounce words that end with “s” as silent.

            You said, “Bolos Levedos (“Bolsh”-“Lehvsh”) sometimes called the three meal bread. i call it the Portagee English Muffin…think of Portuguese sweet bread had a love child with an English Muffin.”

            OK, now Bolos Levodos is a MUST-TRY for me! Yet another Portuguese style bread you’ve enlightened me with. When you say it’s like a Portuguese Bread/English Muffin hybrid, I would be so into that, being I LOVE English Muffins!

            Ditto for the “Broa”/Pão de Milho, which you’ve describe as a “rustic crusty boule of Portuguese Corn bread”. Wow, a Portuguese style Corn Bread? Dang! Hook me up!

            I think “Glenn’s Azorean Portuguese Bakery” should be in the works. ;-)

    • January 10, 2017 at 1:11 pm
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      My great-grandfather started Gouvea’s in 1933. The business was sold to Purity in 2008, the sausage has never been the same since then. They say they haven’t changed the recipe, but you can taste the difference, nothing like it used to be back in the day.

      Reply
      • January 10, 2017 at 5:51 pm
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        …Sharon, honest to God your great-grandfather’s Portugese sausage was the very best.  All I can say is too bad.  Those who have never had it don’t have a clue what they missed…maybe it’s a good thing since it’s not made the same anymore haha.  Grateful to your family for memories of the best tasting Portugese sausage!

        Reply
  • January 1, 2015 at 7:31 am
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    What’s the best option thru the mainland food chain? I am in New Orleans and would love to get my hands on some real Portuguese sausage.

    Reply
  • January 10, 2015 at 8:09 pm
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    Oh, the joy of linguica…my very favorite way to serve starts with a cheap red wine in a sauce pan. cut the sausages into bun lengths first and place into pan. cover with wine and let simmer overnight. place on hoagie roll or hotdog bun and enjoy! it will be soft and full of flavor, a must try……

    Reply
  • January 29, 2015 at 7:18 pm
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    back in the 60’s while at UH i also worked at Swifts making  Portuguese sausage, since i like things spicy i would put in more chilies than required  in the hope i would be able to get one of the sausages that we made.  LOL

    Reply
  • March 12, 2015 at 3:20 pm
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    I don’t know where to begin…… I am a BIG fan of Portuguese Sausage. Particularly from the “homeland”. However, I am surprised at the acceptance of certain toxic ingredients we now find commonly listed on the label. Sodium nitrite, MSG, Sodium Erythorbate are toxins that cause numerous health issues. Cancer, Alzheimer’s, High Blood Pressure, just to name a few. Hawaiian elders never used these items and the sausage was just as enjoyable, if not better. I was sort of under the impression that many Hawaiian’s were aware of this and refrained from using it. Sadly, i guess that isn’t the case. I’ll press on in buying the ones that contain no added nitrates or MSG. Live Healthy!!

    Reply
  • November 18, 2015 at 7:13 am
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    Finally got a chance to try Frank’s. I had had the Portuguese hot dogs before, but not sausage. They are not the same grind.

    Definetly number one and by a huge margin.

    Reply

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