Hawaiian Style Portugese Sausage


  • Regular Contributors

    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,

    Greg Dahl


  • Admin

    @gadahl
    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!


  • Walton's Employee

    @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!


  • Regular Contributors

    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.
    G.


  • Regular Contributors

    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.
    G



  • @jonathon So, since Hawaii is in the Pacific; Would the sausage be less salty?


  • Walton's Employee

    @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!


  • Admin

    @gadahl
    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!


  • Regular Contributors

    @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.
    G.



  • @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.


  • Regular Contributors

    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!


  • Walton's Employee

    @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!


  • Regular Contributors

    @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.
    Greg


  • Walton's Employee

    @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!


Log in to reply
 



Recent Posts

  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

    read more
  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

    read more
  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

    read more
  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

    read more
  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

    read more
  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

    read more

Recent Topics

Popular Topics

12
Online

3.7k
Users

889
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.