Here we have Kulana Blood Sausage from Hilo on the Big Island of Hawaii. This is yet another one of those specialty foods exclusive to the Big Island and difficult to find if not at all from major supermarkets on the other islands. Perhaps some smaller mom n’ pops may have it, but I’m not sure. I’m not aware of any retailer on Oahu who carries it.
I remember as a young boy when we used to visit my grandmother’s home in Hilo, she’d always make us breakfast served with this blood sausage, so just smelling it cooking in the kitchen once again brings back fond memories of granny’s house. My mother keeps them stocked in her freezer to eat on occasion, thanks to relatives who bring them back for her from the Big Island. So she gave me a fresh package from KTA Supermarket to take home and enjoy, which I’m sharing with you here.
Here’s the back of the vacuum-sealed package…
Here it is out of the package…
Now I know what you’re probably thinking at this point: not only does this sound disgusting, but it also looks disgusting. Well hopefully you can get over that and at least give it a try if given the opportunity. Come on now, Andrew Zimmern would consider this as good as chocolate ice cream!
Like the Portuguese Sausages made by various manufacturers in the islands, Kulana Blood Sausage has a unique blend of spices that just tastes “local”. You can tell this is something made in Hawaii after just one bite.
Here you see a cross-cut view of the sausage in uncooked state…
You can see there’s an abundance of ground pork fat, and also a good amount of chopped white and green onions, which I think is what really helps give this blood sausage its great taste. Then of course there’s that chocolate brown color thanks to the pig’s blood.
While it has an entirely different flavor than, say, Filipino Dinuguan, there is a slight similarity to it in the way the blood flavors the pork and pork fat.
Being already fully cooked, the best way to heat up Kulana Blood Sausage is to par-boil it intact in the casing for about 5-10 minutes, then finish it by pan frying it to brown the casing.
Then cut and serve…
…with rice and sunnyside-up eggs of course! As you see, I also always include my favorite Tsukemono, Beni Shoga (red pickled ginger) and Takuwan yellow pickled turnip).
Here’s a closer look…
Blood Sausage is very moist and loose inside of the casing thanks to the high pork fat content, so it’s best to break it up over the rice like this…
Oh yeah, mix the blood sausage into the rice along with the runny egg yolk… braddah, talk about broke da’ mout’! So ono. Blood Sausage is winnahz with poi as well. Great match.
Of course like most other sausages, this is high in fat and sodium, so it’s obviously something you’re not going to eat every day of the week, but on occasion it’s a yummy breakfast treat.
If you visit the Big Island, pick up a package Kulana Blood Sausage and give it a try, then get back to us and let us know what you think. If you know of any store on Oahu or whatever other island you’re on that carries Kulana Blood Sausage, let us know as well. Mahalo.
Hey, speaking of sausages, the Oscar Mayer Wienermobile is on Oahu! It will be on display at Don Quijote stores around the island on the following dates…
Pomai, is it like the German Blood Sausage? I can get that at Safeway across the street where I lived. Chinese have duck liver lup choong that taste like some what like blood sausage but not that much.
Yup the secret is out. I ALWAYS keep a supply in my freezer her in Kalihi.
Used to always look for Gouveia blood sausages on our visits back to HNL but somehow they stop selling them at Foodland and other supermarkets. I only could find them at the Gouveia factory in Kakaako and they were frozen. Any other suggestions on where to find them?
Pomai, is this sausage called Morcilla? Someone said Korean Market have Korean blood sausages . Too bad do not know the name of it.
Pomai, where can I find Fiddlehead Fern? Saw in your Maui entry a salad made with it. On Hippy Gourmet Show it showed plants grew in wood wild on ferns plants. They said it tasted like asparagus I for that very well. Not sure able to find Korean Blood Sausage but will looked other places too.
Korean sausage is called Soondae.
and some of the restaurants in Ala moana aras serve this as ready to eat.
Best to dip it in little of Salt and Pepper.
Erica, when I was at the Smoked Meat Competition, one of the competitors featuring Warabi (Fiddlehead Fern) in their dish mentioned that the stuff grows wildly in rainy forests around the Big Island (where they were from). I don’t recall seeing it at the KCC Farmer’s Market, although I wasn’t actually looking for it. I’m sure Chinatown’s got it. Or check your nearest asian grocery store (Don Quijote, Pacific Market, Palama Market, etc.).
Amy, I see Morcilla is the Spanish name for Blood Sausage, while the Portuguese version is called Morcela, with variations of it depending on region and/or personal recipes. Being that the manufacturers of Blood Sausage in Hawaii are also producers of Portuguese Sausage (including Kulana), that the recipe of those made here are derived from the Portuguese variant.
Clinton, now that you mention that, I remember seeing Gouviea brand blood sausage at select markets on Oahu, but not anymore. I’m curious how it compares in taste to the Kulana Brand.
Yoro, any chance you’re related to the Kam family?…
http://kamfamily.wordpress.com/?tag=blood-sausage
Based on that comment, it’s got your name written all over that post! lol
Betty, Duck liver Lup Cheong eh? News to me.
Sara, I’ll check the Palama Market here for Soondae and season it as you suggested. Can’t wait to try it!
How does one get an opportunity to order blood sausage. Born and raised in Hawaii, I so enjoyed this tasty item and am anxious to find a company that sells them. I am unable to find any where to order it. I now reside in Las Vegas. Can anyone help me locate a company that sells this?
Mahalo
Sandi Carvalho
Sandi,
There’s this company….
http://www.hawaiianfoodonline.com
They have many fine brands of Portuguese Sausage for sale online, but sorry, no Hawaii-made blood sausage. You’re gonna’ have to hook-up with someone who lives on the Big Island of Hawaii for that one. Even Oahu doesn’t have a retail source for it.
Here in the Midwest ( Ill ), we have access to Blood Sausage almost on a regular bases, as of yesterday I picked up 8 lbs of freshly made from a packing plant ( Highland Pack in Colona, Illinois ) sold pre frozzen.