Homemade Portuguese Sausage


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.



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