Wednesday, November 25, 2009
Search
Blogs
HiLife Online 
Most Read
- Sprinkle leaving KITV; wife Young clearing plate
- Friends and associates join search for missing kayaker
- Man missing since Monday is found in Kakaako
- Husband and wife team will no longer anchor at KITV
- Saint Louis Heights home a total loss, fire official says
- Legislators cancel party plans
- Jamora ready for Govs
- Teachers willing to return for restored furlough days
- Desserts offer options to usual pumpkin pie
- Coast Guard rescues 2 sailors missing for 2 days
- Wahine advance to WAC final
BY REQUEST
Portuguese sausage full of meaty pork chunks
POSTED: 01:30 a.m. HST, Oct 28, 2009
Jim Hiyane likes his Portuguese sausage stuffed with big pieces of pork, and no skimping on the fat, thank you very much. "I truly miss the ones with nice, chunky pork and fat, unlike the present brands, which are a mushy mixture of indistinguishable ingredients," Hiyane wrote. He's looking for a recipe similar to what was common in "the good old days," but one he can make at home - "use of ingredients available at the supermarket would be grand."
Offering a solution is Deirdre Todd, home consultant and culinary advisor at Macy's Ala Moana, and author of the 1998 and 2003 editions of "Dd's Table Talk." The books reflect Todd's passion for recipe collecting, which began when she was in the sixth grade, covering both family favorites and restaurant recreations.
This sausage recipe is from Book 1 and covers a filling that Todd says she usually flattens into patties or rolls into logs for pan-frying. The same filling could also be used to fill sausage casings, then smoked or boiled. Todd also suggests substituting plastic wrap for casings - specific instructions are in the recipe below - and boiling the links. Afterward they can be unwrapped, sliced and fried.
For more on "Dd's Table Talk," visit ddstabletalk.com. The books can be ordered for $24.95 (for the first) or $26.95 (for the second) through the Web site, or e-mail dd@ddstabletalk.com. For the computer-deprived, write GT Services, 1155 Hassinger St. No. 503, Honolulu 96822-3942. The books are also sold through barnesandnoble.com and amazon.com.
PORTUGUESE SAUSAGE
2 pounds pork butt or shoulder
1/2 tablespoon salt
4 teaspoons chili powder
1/2 pound bacon, coarsely chopped
1 teaspoon ground cumin
1 small onion, chopped
1 teaspoon pepper
2 tablespoons minced garlic
1 teaspoon crushed red pepper
4 tablespoons paprika
1 teaspoon dried thyme
1/4 teaspoon allspice
Cut 1-1/2 pounds of the pork into 1-inch cubes; cut the rest into 1/2-inch cubes. Set aside smaller cubes.
Mix together larger cubes and remaining ingredients. Place in meat grinder; coarse grind to desired consistency. Transfer to bowl. Stir in remaining pork cubes. Shape into logs or patties and pan-fry. Filling can also be used to stuff sausage casings for smoking or boiling. Makes 2 pounds.
Variation: Use plastic wrap to form filling into sausage "links." Place a 12-inch length of plastic wrap on work surface. Place 1/4 to 1/2 cup filling on bottom edge. Roll up, twist ends tightly and tie into knots. Use toothpicks to poke about 6 holes through plastic to let oil drain while cooking. Parboil, then remove from plastic, slice and pan sear.
(If you choose this approach, note that the makers of Saran Wrap say not to use the product in the oven or on the stovetop. I've seen a number of recipes, though, that call for cooking in plastic wrap - for dishes from poached eggs to stuffed chicken breasts - so it seems many home cooks have been using the technique to no great harm. It's an at-your-own-risk kinda thing, like eating raw eggs or microwaving food in plastic containers.)
Approximate nutritional information, per 1/4 pound serving: 450 calories, 36 g fat, 12 g saturated fat, 100 mg cholesterol, 800 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugar, 23 g protein
Jim Hiyane likes his Portuguese sausage stuffed with big pieces of pork, and no skimping on the fat, thank you very much. "I truly miss the ones with nice, chunky pork and fat, unlike the present brands, which are a mushy mixture of indistinguishable ingredients," Hiyane wrote. He's looking for a recipe similar to what was common in "the good old days," but one he can make at home - "use of ingredients available at the supermarket would be grand."
Offering a solution is Deirdre Todd, home consultant and culinary advisor at Macy's Ala Moana, and author of the 1998 and 2003 editions of "Dd's Table Talk." The books reflect Todd's passion for recipe collecting, which began when she was in the sixth grade, covering both family favorites and restaurant recreations.
This sausage recipe is from Book 1 and covers a filling that Todd says she usually flattens into patties or rolls into logs for pan-frying. The same filling could also be used to fill sausage casings, then smoked or boiled. Todd also suggests substituting plastic wrap for casings - specific instructions are in the recipe below - and boiling the links. Afterward they can be unwrapped, sliced and fried.
For more on "Dd's Table Talk," visit ddstabletalk.com. The books can be ordered for $24.95 (for the first) or $26.95 (for the second) through the Web site, or e-mail dd@ddstabletalk.com. For the computer-deprived, write GT Services, 1155 Hassinger St. No. 503, Honolulu 96822-3942. The books are also sold through barnesandnoble.com and amazon.com.
PORTUGUESE SAUSAGE
2 pounds pork butt or shoulder
1/2 tablespoon salt
4 teaspoons chili powder
1/2 pound bacon, coarsely chopped
1 teaspoon ground cumin
1 small onion, chopped
1 teaspoon pepper
2 tablespoons minced garlic
1 teaspoon crushed red pepper
4 tablespoons paprika
1 teaspoon dried thyme
1/4 teaspoon allspice
Cut 1-1/2 pounds of the pork into 1-inch cubes; cut the rest into 1/2-inch cubes. Set aside smaller cubes.
Mix together larger cubes and remaining ingredients. Place in meat grinder; coarse grind to desired consistency. Transfer to bowl. Stir in remaining pork cubes. Shape into logs or patties and pan-fry. Filling can also be used to stuff sausage casings for smoking or boiling. Makes 2 pounds.
Variation: Use plastic wrap to form filling into sausage "links." Place a 12-inch length of plastic wrap on work surface. Place 1/4 to 1/2 cup filling on bottom edge. Roll up, twist ends tightly and tie into knots. Use toothpicks to poke about 6 holes through plastic to let oil drain while cooking. Parboil, then remove from plastic, slice and pan sear.
(If you choose this approach, note that the makers of Saran Wrap say not to use the product in the oven or on the stovetop. I've seen a number of recipes, though, that call for cooking in plastic wrap - for dishes from poached eggs to stuffed chicken breasts - so it seems many home cooks have been using the technique to no great harm. It's an at-your-own-risk kinda thing, like eating raw eggs or microwaving food in plastic containers.)
Approximate nutritional information, per 1/4 pound serving: 450 calories, 36 g fat, 12 g saturated fat, 100 mg cholesterol, 800 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugar, 23 g protein
Today’s Edition
- Friends and associates join search for missing kayaker
- Legislators cancel party plans
- Teachers willing to return for restored furlough days
- Harbor officials eye fee increase
- Mammograms: Do I really need this?
- Thanksgiving Day events serve food to those in need
- Kokua Line: Insurance verification uses Social Security info
- Newswatch
- Police and Fire
- Australia's move on credit card fees may have lessons for U.S.
- At Iraqi museum, Google chief announces plan to put artifacts online
- Kona holiday fundraiser helps culinary students
- By Request: Help others and collect the year's best recipes
- The Electric Kitchen: Desserts offer options to usual pumpkin pie
- Pet Ohana
- Da Kine
- Got nutrients?
- Wahine advance to WAC final
- Medeiros catches on at slot
- Prep World: Jamora ready for Govs
- Prep World: Athletes of the Week
- Prep briefs
- Say and Look have Aiea and 'Iolani talking, watching wins
- Cincinnati rolls through Maryland at Maui Invitational
- Couples will play in Hawaii
- Local aces
- Hawaii Beat
- Scoreboard
- TV & Radio
insideStarBulletin.com
