Homemade Portuguese Sausage Recipe
Prep time: Day 1: Two hours to dice meat + overnight marination
Day 2: One to two hours to stuff sausage meat into casings. Smoke for
2-3 hours at 150-200 degrees.
Yield: approximately 13 pounds of sausage links
- 10 lbs. boneless pork butt, diced to ¼ inch (must fit easily through sausage-filler tube)
- 1 package of casings* for sausage (it will be more than you will need, so if you want to double or even triple the recipe, your family and friends will love you).
- 1/3 c. Hawaiian salt
- 3 c. cold water
- ¼ c. sherry wine
- 3 lg. garlic cloves, minced
- 3 Tbsp. sugar
- 1-3 Hawaiian chili pepper, minced finely, to taste
- 1 & ½ Tbsp. paprika
- 2 Tbsp., or to taste, Rami Brand garam masala
Method: Mix marinade ingredients well and add diced pork. Coat thoroughly. Refrigerate overnight tossing and mixing at least twice. Next day, cook a little in a frying pan with a little oil to taste seasonings. Adjust, if necessary. Stuff by hand, or use a mechanical stuffer. I use the LEM Brand** hand crank unit.
*Casings: Available at Uncle Louie’s Sausage Company in Kahului. Call ahead to confirm in-stock supply. 190 Alamaha Street, Unit E, (808) 871-7544.
** LEM Products, digital catalog, (877) 336-5895, or Amazon.com.