Hawaiian French Toast, Coconut Syrup and Hawaiian-Style Portuguese Sausage

Ingredients

• 400 ml full-fat coconut milk (Canned, well-shaken)
• 0.75 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp cold water (For making the slurry)
• 1 tsp vanilla extract
• 0.125 tsp salt

Instructions

1. 1

   In a small saucepan, combine the full-fat coconut milk and granulated sugar. Place over medium heat and whisk gently until the sugar has completely dissolved, which should take about 3-4 minutes. Avoid letting the mixture come to a boil.

2. 2

   While the coconut milk is warming, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until a smooth, lump-free paste is formed.

3. 3

   Once the sugar is dissolved, slowly and steadily pour the cornstarch slurry into the saucepan while whisking the coconut milk mixture constantly. This prevents lumps from forming.

4. 4

   Continue to cook over medium heat, whisking frequently, for another 2-3 minutes. The syrup will begin to bubble gently and thicken to a consistency that coats the back of a spoon.

5. 5

   Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. The vanilla is added off-heat to preserve its delicate flavor.

6. 6

   Allow the syrup to cool in the saucepan for at least 5-10 minutes before serving. It will thicken considerably as it cools. Serve warm over your favorite breakfast dishes.

Ingredients

• 907 g Ground Pork (80/20 fat content recommended for best flavor)
• 8 cloves Garlic (finely minced)
• 2 tbsp Smoked Paprika
• 2 tbsp Sweet Paprika
• 2 tbsp Brown Sugar (packed)
• 2 tbsp Red Wine Vinegar
• 2 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Red Pepper Flakes (adjust to taste)
• 1 tsp Liquid Smoke (optional, for extra smoky flavor)
• 60 ml Ice Water
• 2 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Prepare the Spice Blend

   • In a small bowl, whisk together the smoked paprika, sweet paprika, packed brown sugar, salt, freshly ground black pepper, and red pepper flakes until well combined. Set aside.
2. 2

   Mix the Sausage Base

   • In a large mixing bowl, combine the ground pork, minced garlic, red wine vinegar, and optional liquid smoke.
   • Sprinkle the prepared spice blend evenly over the meat mixture.
3. 3

   Knead and Bind the Mixture

   • Using clean hands or a stand mixer with a paddle attachment, mix on low speed until the spices are just incorporated. The mixture will start to look sticky.
   • Slowly drizzle in the ice water and continue to mix for another 30-60 seconds until the water is fully absorbed. Be careful not to overmix, as this can make the sausage tough.
4. 4

   Chill to Develop Flavors

   • Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight (up to 24 hours). This crucial step allows the flavors to meld and deepen.