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A smoky, sweet, and spicy homemade sausage that's a breakfast staple in Hawaii. Made with ground pork, paprika, and garlic, it's perfect pan-fried and served with rice and eggs.
For 8 servings
Prepare the Spice Blend
Mix the Sausage Base
Knead and Bind the Mixture
Chill to Develop Flavors
A smoky, sweet, and spicy homemade sausage that's a breakfast staple in Hawaii. Made with ground pork, paprika, and garlic, it's perfect pan-fried and served with rice and eggs.
This hawaiian recipe takes 35 minutes to prepare and yields 8 servings. At 336.37 calories per serving with 20.08g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Form the Patties
Cook the Sausage Patties
Rest and Serve
Increase the red pepper flakes to 1.5 teaspoons or add 1/2 teaspoon of cayenne pepper to the spice blend for extra heat.
For a flavor profile closer to some commercial brands, add 1 tablespoon of pineapple juice to the mixture along with the red wine vinegar.
If you have a sausage stuffer, you can stuff the mixture into natural hog casings to make traditional sausage links instead of patties.
Pork is a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
This sausage is a good source of B vitamins, particularly B12 and Niacin, which are crucial for energy metabolism and maintaining a healthy nervous system.
It contains important minerals like iron, essential for oxygen transport in the blood, and zinc, which supports immune function.
It's a beloved breakfast meat in Hawaii, introduced by Portuguese immigrants. It's known for its distinct smoky, sweet, and mildly spicy flavor from paprika, garlic, and vinegar, and has a characteristic reddish color when cooked.
While delicious, it is high in protein but also high in sodium and saturated fat due to the pork. It's best enjoyed in moderation as part of a balanced diet.
One sausage patty (approximately 113g) contains around 320-350 calories, primarily from protein and fat.
Traditionally it's made with pork. You could try ground chicken or turkey, but you may need to add extra fat (like a little olive oil) to the mixture to keep it from drying out, and the flavor will be different.
Dryness is usually caused by three things: using pork that is too lean, overcooking the patties, or pressing down on them while they cook, which squeezes out the fat and juices.
Store cooked patties in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.
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