processhead I use the same 50% venison 40% pork and 10% beef fat with both my beef sticks and summer sausage.
Hawaiian Style Portugese Sausage
Austin and Jonathan:
I recently spent some time in Maui, and on the breakfast buffet at the Hyatt Regency was introduced to a fantastic sausage. This Hawaiian style Portugese sausage was served sliced and grilled. The taste was unique–a sweet flavor of tropical fruit with a typical European pork sausage base–paprika and a touch of heat. I’ve tried to reproduce the sausage I enjoyed in Hawaii but without much success.
So, instead of screwing around trying to smoke octopus, and some of your other recent strange ideas, why not have Waltons send Austin, Jonathan, and their significant others out to Maui for a week or so, to find and eat this unique Hawaiian sausage. Then, come back and produce an Excaliber seasoning packet to reproduce Hawaiian Portugese Sausage. We need this a lot more than smoked octopus.
All the best,
Austin Team Orange Walton's Employee Admin last edited by
I just placed an order for a sample of Excalibur’s take on a Hawaiian Sausage seasoning!
We’ll try it out in a few weeks and let you know what it’s like. If it seems good, we’ll definitely get some added to normal stock.
I’m definitely not opposed to a Hawaiian trip to really get the authentic experience though…Anyone willing to supplement the cost of that trip, just let me know… Haha!
gadahl I can’t think of any better use of my time than doing this! Sadly, I am sure some people at Walton’s can come up with some pretty decent arguments as to why this isn’t going to work.
You say tropical, can you be any more specific? I actually went to their website and looked at the menus for Japengo, Umalu and a few of the others and didn’t find anything that could have been what you are describing but I am interested in seeing what would happen if we took something like the Blue Ribbon Bratwurst or something else similar and tried to add a tropical flavor to it!
Jonathan and Austin: Since we’re heading into the holiday season, a busy time for Walton’s, maybe they can’t spare you guys for a Hawaii field trip until late January or early February, but I’ll keep suggesting it, guys. I have your interest at heart.
Seriously, there is a whole cult following on the Internet for this Hawaiian style Portugese sausage. It seemd to me the “fruit” taste was pineapple and mango. The sausage was stuffed in a natural hog casing, maybe an inch and a quarter in diameter–bigger than a typical brot–and it had a definate paprika (maybe a smoked paprika) flavor with a mild hit of red pepper flake. As a Potrugese sausage it had that complex flavor of Spanish sausage, like a Spanish Chorizo, but milder and sweeter.
I’d sure love to take a trip to Walton’s or Excaliber to try to duplicate this sausage.
Austin: If Excaliber has a Hawaiian style sausage seasoning I’ll order some from you as soon as it’s available. I still think you should hold out for the Maui trip.
Departing Contestant Regular Contributors last edited by
Jonathon So, since Hawaii is in the Pacific; Would the sausage be less salty?
Departing Contestant Lol I have no clue! Feel like I am missing something here! It’s too late on a Friday to be witty! Have a good weekend everyone!
Austin Team Orange Walton's Employee Admin last edited by
I changed our order from just a sample to actually buying enough to keep some in stock, so we’ll go ahead and see if it will sell.
Lead time on seasoning is approximately 3 weeks. We’ll have the seasoning setup next week on our website though. It should be available to get to you by the last week of November. I’ll respond back with a link when the item is setup!
Austin Thanks, Austin. If the Hawaiian seasoning from Excaliber works as well as their other seasoning packages these should make a good complement to Summer Sausage for my Christmas gift baskets. Everybody loves sausage for Christmas.
Austin I hope the results produce what I’m looking for in linguisa & it becomes part of your spice line. I’ve been mixing my own spices trying to refine the taste. Next version will be 4.0, 3.0 was great but lacking a little something.
For everyone watching this post, The Hawaiian Style Seasoning is in and available at Walton’s. Can’t wait to try this with some added pineapple and maybe a little touch or soy sauce. It’s raining in Seattle and I need a little Hawaii!
gadahl I’m going to try get some pork for the Hawaiian Sausage and a mix of chicken thighs and breasts for the Salsa Brat and I will let you guys know what I think of them!
Jonathon Jonathan, I have my Hawaiian seasoning on order with Walton’s so I’ll be testing it too. Just FYI, I e-mailed the Hyatt in Maui and asked about the sausage they serve at breakfast. To my surprise, both the executive chef and the sous-chef replied. They buy their sausage from a local Hawaiian company named Purity Foods Hawaii. Purity owns several brands including Hawaiian Sausage. My experience with the Purity sausage is that it is really excellent. The Hyatt chefs said it’s the only brand they buy.
gadahl I’m sure both the chefs appreciated hearing from a customer how much they enjoyed their food so I bet that was a nice thing for them to see! I will have to check out some more on Purity Foods, I appreciate you letting us know.
We will have to compare notes on how the Hawaiian Sausage turns out!
duckhavenfarm last edited by
I’ve been watching lots of videos, some in Portugese, on making linguica. Also got recipes online. Having grown up in the Islands, I can tell you there’s no fruit in authentic linguica. It’s mostly a mix of paprika, fresh garlic, various amounts of chili, salt and red wine. Miko, Frank’s and Redono’s were my favorites. I suggest ordering some on-line and checkout the flavor profile.
I just finished my first batch and am going to refine it to get close to one of the Island favs.
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
This popped up yesterday after 4 years, and I read it. This morning, I was able to get Hawaian Portuguese sausage with my breakfast on O’ahu. Nice!
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