Being half Portuguese, it’s fitting that I do a thorough job of covering one of Hawaii’s favorite ethnic foods, the Portuguese Sausage. Hawaii’s manufacturers mostly stick by a similar recipe that is unique to the islands, setting ours apart from those found on the mainland… or possibly even in Portugal.
The most popular way to eat it is for breakfast as simply Portuguese Sausage, Eggs and Rice. Comfort food at its best. Most Hawaii restaurants that serve breakfast have Portuguese sausage as an option to bacon, breakfast links or ham, including national chains such as McDonald’s and iHop.
What inspired me to have a Portuguese Sausage shootout is the wide selection of locally-made brands and varieties that fill our supermarket shelves today, commonly taking up to 4 feet of meat department refrigerator shelf space.
So let the battle begin!…
The players (top to bottom):
- Redondo’s Lisboa Portuguese Brand Sausage, 10 oz., $1.99 (sale price) from Don Quijote.
Ingredients: Pork, water, salt, flavorings, sugar, sodium phosphate, monosodium glutamate, oleo-resin of parika, sodiumerythorbate, sodium nitrite, packed in collagen casing. - Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick, package of 3 at 48 oz. (3 lbs.) total, $10 from Costco.
Ingredients: Pork, water, salt, non-fat dry milk, paprika, vinegar, garlic, chili pepper, spice, sweetener (sucralose), sodium nitrite. - Gouvea’s Portuguese Brand Sausage (Linguica). 10 oz., $1.99 from Don Quijote.
Ingredients: Pork, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite. - Rego’s Purity of Hawaii Mild Portuguese Brand Sausage. 10 oz., $1.99 from Marukai Market Place.
Ingredients: Pork, water, nonfat dry milk, salt, vinegar, sugar, flavorings, paprika, sodium phosphate, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing. - Aloha Brand Portuguese Brand Sausage Hawaiian Style (distributed by Gouvea’s Inc.). 5 oz., $1.29 from Don Quijote.
Ingredients: Pork, water, salt, dextrose, spices, hydrolyzed wheat protien, paprika, sodium phosphate, garlic, spice extractives, natural flavorings, sodium erythorbate, sodium nitrite and collagen casing. - Pacific Sausage Mild Portuguese Brand Sausage (Linguica), 5 oz., 99 cents from Don Quijote.
Ingredients: Pork, water, salt, vinegar, sugar, flavoring, spices, garlic, paprika, sodium phosphate, sodium erythorbate, dextrose, sodium nitrite, sodium citrate. - Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.), 5 oz., 99 cents from Marukai Market Place.
Ingredients: Pork, water, nonfat dry milk, salt, vinegar, flavorings, paprika, sodium phosphate, smoke flavoring, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing. - Gouvea’s Portuguese Brand Sausage Made with Pork and Chicken, 5 oz., $1.29 from Don Quijote.
Ingredients: Pork, mechanically separated chicken, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite and collagen casing. - Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage, 5 oz., 99 cents from Marukai Market Place.
Ingredients: Pork, water, soy sauce, sugar, salt, flavorings, sodium phosphate, monosodium glutamate, oleoresin of paprika, sodium erythorbate, sodium nitrite, packed in collagen casing. - Frank’s Foods Portuguese Brand Sausage (from Hilo), 12 oz., $2.49 (on sale) from Ward Marukai.
Ingredients: Pork, beef, dextrose, salt, soy protein concentrate, paprika, sodium phosphate, flavorings, hydrolyzed soy protein, garlic powder, msg, smoke flavoring, sodium erythorbate, sodium nitrite. - Kukui Sausage Co, Inc. Portuguese Brand Sausage, 8 oz., $1.99 (on sale) from Ward Marukai..
Ingredients: Pork, water, salt, sugar, flavorings, paprika, sodium phosphate, sodium nitrite, chili powder, sodium erythorbate.
With (now) 11 players on the “field”, I had to be careful in properly identifying each one for an accurate comparison. While they’re each slightly varied in color and size, for the most part, they all share the same DNA, so labeling was the only way to do it…
As you can see, they all have distinguishable marbeling; some more pronounced than others…
The newest player on the field is Uncle Louie’s, made in Kahului, Maui and available in a bulk pack of 3 HUGE (I mean HUGE) 1 pound sausages at Costco. On a side note to Costco, they also sell Redondo’s Portuguese Sausage in preformed “Spam Musubi” rectangular shapes. How cool is that!
Portuguese Sausage tastes best pan-fried for serving…
I cut 4 slices from each brand, about 3/8″ thick at a bias (diagonally) to provide more surface area.
The only way to give this shootout a fare shake was to accompany the taste test with its true companion, eggs and rice!…
Post edit additions, top to bottom (back to front): Ume Musubi, pickled cucumber, takuan (palate buffers), Frank’s Foods (Hilo), Redondo’s and Kukui brand Portuguese Sausage (uncooked left and cooked right)
Yes, call me crazy. I felt that way attempting to properly plate, sort and label this spread. But tell me that doesn’t look good! Notice I added a couple slices of Takuan, a Japanese picked turnip. I learned this from the mama sans at Tropic Fish and Vegetable market, who makes their Portuguese Sausage, eggs and rice breakfast bento with this. It adds balance, harmony and helps buffer the palate. Try it with Takuan. The best!
The results!..
- Frank’s Foods Portuguese Brand Sausage:
Pork, beefy, smoky and tight; not too fatty or greasy. You haven’t had local style Portuguese Sausage until you’ve had Franks!
- Rego’s Purity of Hawaii Mild Portuguese Brand Sausage:
Slightly sweet twang; mild spices; porky; soft casing; well-balanced overall.
- Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.):
Smokey!, mildly spicy, porky & moist. Even with the added smoke component, this one was also very well balanced and packed with flavor.
- Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage:
Tender; porky; moist; hot but spice influence is mild.
- Gouvea’s Portuguese Brand Sausage (Linguica):
Spicy, somewhat salty, semi-beefy, semi-porky (are those real terms?), pronounced marbeling, overall great flavor.
- Redondo’s Lisboa Portuguese Brand Sausage:
Redondo’s is great, but Gouvea’s slightly beefy profile gives it just a little more character than Redondo’s. Still, this is good, and even in 6th place, it’s still something I’ll put in the shopping cart on an impulse buy.
- Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick:
Significant spicy flavor;
pronounced marbeling gave it a really “fatty” character, for better or worse; somewhat salty; doesn’t taste porky, more beefy.
- Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick:
Significant Paprika flavor;
pronounced marbeling gave it a really “fatty” character, for better or worse; somewhat salty; doesn’t taste porky, more beefy.
- Aloha Brand Portuguese Brand Sausage Hawaiian Style (distributed by Gouvea’s Inc.):
More zesty; paprika too noticeable, yet still good; doesn’t taste like “traditional” Portuguease sausage.
- Kukui Sausage Co, Inc. Portuguese Brand Sausage:
Decent, but lacks character. It’ s just OK, still slightly better than the last place contender as follows.
- Gouvea’s Portuguese Brand Sausage Made with Pork and Chicken:
Suttle flavor, not much marbelization
Post edit: Frank’s Foods from Hilo is my favorite! The beef and the smoke flavoring, combined with the texture, which is tight and not to fatty make this one stand out. And allthough there’s beef in it, which is out of the norm from the rest of the pack, it still screams loud and proud, “I’m the best Portuguese Sausage!”
Rego’s Purity of Hawaii Mild Portuguese Brand Sausage was my overall favorite. With that, it’s still a close contender for first place, but I’ll hand that to Franks. The Purity won a blind taste test by four members in our household. I wouldn’t kick any one of these brands off the table, but if I could only choose one, Franks would be first, then Rego’s Purity. As for Purity, flavorful balance is the best way to describe it. It also caramelized nicely due its sugar component. My next choice also comes from Rego’s with their Hawaiian Sausage Company variety. The added smokiness really serves it well, and goes GREAT with those sunny-side up eggs. Excellent.
Whew. Let me tell you, that was alot of work. It wasn’t easy to try that much Portuguese Sausage in one sitting. After that, I didn’t eat for the rest of the day. That’s how full I was! The spices really give an aftertaste doesn’t go away for a long time. lol But it’s all good.
Next time you go grocery shopping, pick up a few brands of Portuguese Sausage and compare them yourself. You might find nuances in each that I couldn’t find, or a flavor preference that best suits you. Then after that, go on a diet for the rest of the week. I’m going vegetarian for the next 5 days after this. My blood is still boiling. lol
P.S.
Gouvea also makes this “Hot Dog”…
Gouvea’s Portuguese Brand Hot Dogs
It may look like a hot dog on the outside, but bite into it and you know what? It’s pretty much a miniature Portuguese Sausage! Same paprika, vinegar, and garlic flavor, sans the chili pepper. Very porky, including the marbelized fat in it. It’s really ono!
Gouvea’s Portuguese Brand Hot Dog, boiled and sliced in half
Next time I gotta’ try it in a hot dog bun. Maybe with just ketchup and chopped onions.
I also tried Redondo’s Arabiki Sausage…
Redondo’s ARABIKI course gournd sausage made with pork (Mo’ono selection), $2.99 from Marukai.
Per the instructions on the package, I boiled them for about 3 minutes…
They’re sort small, but they really pack flavor! Smokey, slightly sweet and savory in a shoyu-kind-of way, and moist inside. But the most important feature of these little babies is that SNAPPY CRUNCH of the casing. Nice! I’m not sure how I’d incorporate this in a recipe, but just alone as a pupu works for me. Pick some up and try.. I bet you’ll like it.
43 comments
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May 14, 2007 at 12:18 am
Kirk
Just like I was always told and taught - Rego’s Purity is the best.
May 14, 2007 at 12:48 pm
jodi
whoa….man, your portugese sausage breakdown was beyond cool!
May 14, 2007 at 1:25 pm
kelly
looks ono brah….i suprised no moa redondo’s in da survey…….da buggah ono!
May 14, 2007 at 8:11 pm
Mano
Ho brah, try check numba 7…… what dat say???
May 14, 2007 at 9:50 pm
Jennifer
My kids LOVE Arabiki. They have them in ramen, in mac n cheese, on the side with eggs or muffins or banana bread . . . basically, there is no meal they wouldn’t be happy to have Arabiki with.
May 15, 2007 at 7:06 am
joo
Thanks for doing this taste test, I don’t have a personal favorite so this will help the next time I’m at the market. I do like portugese sausage that Liliha Bakery serves, but I can never get them to tell me what brand it is. The closest i’ve gotten is, “it’s from the factory”.
May 15, 2007 at 9:11 am
Nate
Hey, don’t see the Redondo’s Portuguese Brand Sausage Hot or Mild, 12 oz. size. in the white, red and blue packaging.
It’s what us guys from Hawaii can get from the commissary here in Okinawa. The only one! My Okinawan friends love the HOT one, grilled on a hibachi and then sliced.
May 15, 2007 at 3:43 pm
Natalie
Wish I could get portuguese sausage like this on the mainland! But I have to settle for packing my suitcase with frozen ones every time I go back. Next time I’ll make sure it’s regos purity (I think that’s the one I usually get anyway).
May 15, 2007 at 4:14 pm
Kaori
I wanted to let you know how much fun I have looking at your blog. I LOVE the food photos, it makes me SOOO Hungry. Reminds me of my childhood in Hawaii - and I miss “porogi” sausage soo much…even though I now live where Spam is made, I hardly ever buy it, much less eat it.
The next time I get back to the islands, I am going to have to go to Zippy’s and try their Chili Moco which I have never had the pleasure of having.
Thanks so much for all the Aloha!
May 15, 2007 at 5:34 pm
Kris
Being half Portuguese myself and a lover of Portuguese saugage - or linguica as we called it when I was growing up - I enjoyed this post. I’m on the Big Island and haven’t seen the Mo’ Ono style from Redondo’s, but will look for it (all in the name of taste testing, of course!). Our standby is the Redondo’s 4 pack from Costco…
May 15, 2007 at 6:24 pm
pomai
Kelly and Nate, you’re right! I inadvertently forgot to buy and include Redondo’s standard mild or hot Portuguese Sausage in the contest. My bad! This goes to show just how many varieties are on our shelves.. can’t keep track!
I’ll retrofit the standard Redondo’s P. Sausage into the mix here and grade its flavor in comparison to the others accordingly. Soon.
Thanks everyone for visiting and commenting. I had a feeling this PS shootout would be a fun entry.
May 15, 2007 at 8:14 pm
lindy
wow …this is such a great entry, pomai!!! i really loved reading your critic on each one …thanks for doing this. i agree with your rating ….i like your top 3 too. i was disappointed with the Costso one …uncle louie’s. i await your next entry …i love your blog !!
May 16, 2007 at 12:44 am
lance
Good one Pomai!!!! Enjoyed it. On your next round, check out Hilo’s Frank’s Food Portuguese Sausage. Curious how that one stands up to the rest. Hope they still make them with chucks of meat inside that kind of falls apart when cooking.
May 16, 2007 at 3:43 am
lindy
hi pomai, went to the supermarket and passed the sausage section and immediately thought of you ..haha!
May 20, 2007 at 3:09 am
Robyn
in the midwest i find kielbasa to be the best substitute–in chili and Portuguese bean soup at least. i just found out that linguica is the “real” name so maybe i will try that too though.
May 21, 2007 at 6:46 am
Kory
I agree with Lance. You gotta try the Hilo sausages and compare them to the stuff you got on Oahu. Frank’s Foods and Miko gotta be included in the test. You can get them at Marukai once in a great great while. I wanna know how they stack up to your taste buds.
May 26, 2007 at 2:50 am
Scott D
Excellent job! I moved to Hawaii 5 years ago and always wondered how the different brands stacked up to each other. I usually just buy whatever is on sale at Daiei. (Don Quijote) I’ve certainly have had the Purtiy brand before. Now I’ll make sure it’s what I get. Keep up the good work on your blog!
May 27, 2007 at 2:35 pm
HawaiiVacationGifts
I buy the Purity brand because it is the only one at the Hilo KTA store that does not have MSG. Do you know of any other brands without MSG?
May 27, 2007 at 10:08 pm
pomai
Kory, I just bought one of Frank’s brand Portuguese Sausage (mild), which was a new item at Marukai here in Honolulu. I’ll retrofit that into the comparison later this week. I also need to add Redondo’s brand into the mix. I can’t believe I forgot that…my bad!
Also from Hilo, I have some Kulana brand blood sausage, which my mom (originally from Hilo) insists is the best.
HawaiiVacationsGift, according to the ingredients listings, the only brand here that has MSG is Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage. The most common chemical ingredient among all them is Sodium Nitrite, which is a meat preservative and color fixative.
Thanks everyone for visiting!
June 29, 2007 at 12:26 am
derek
Great comparison, I think either 5 or 6 is Pacific? Both are identical. Was wondering how Pacific compares, I don’t care for it myself. Good article, agree with earlier comments, Frank’s Foods of Hilo has always been our favorite.
July 21, 2007 at 11:48 am
Lenora
Just got back from visiting my daughter in Anchorage and was happy to find Redondo Portuguese Sausage at Sagaya’s market. I had to buy an extra suitcase to bring it back to Oklahoma.
Miko is my favorite brand but have not been able to find it in any of the stores on Oahu whenever I go home.
July 31, 2007 at 8:00 am
Kory
<<>>
Duh, yeah. I buy them by the case when ever I’m home in Hilo. Kulana Foods is right below my parents house. I love that. The only thing better than their blood sausage is if you can get them home made. Enjoy your eating but be sure not to take a blood test any time soon.
August 6, 2007 at 6:34 pm
lance
Nice arrangement and mouth watering photos. Glad to hear that you got a chance to try Frank’s Food Portuguese Sausage and loved it. Now, you’ve got to try Miko Brand. Curious which you like better. Really enjoying your posts.
August 25, 2007 at 9:07 pm
Marialucia Bell
I live all the way in Fayetteville North Carolina and I am wanting some Portuguese sausage sooooooooooooooooooooooooooo bad. How do I get some delivered here
September 5, 2007 at 4:17 am
Harley Steve
I grew up on Oahu and I just got back after visiting. I cleared out the shelves at Walmart of the Purity Brand Hawaiian Sausage. It truly is ONO! The best around and for only 97 cents. We all went to Liliha Bakery for breakfast every morning but Mel was in New York. We’ve been eating Rego’s Purity Portuguese Sausage for years. If anyone ever goes to Waikiki, make sure you stop for a shave ice at the Waiola Shave Ice Stand. Mahalo.
September 19, 2007 at 1:58 am
Cheri Comparan
Marialucia…not sure if you goin’ get this msg. since you posted in Aug. but if you type in Portuguese Sausage in your search engine box you’ll find a number of different companies that can ship to the mainland. One site is called 1st Luau or something like that…kind of expensive considering can get ‘em fo’ cheap back home, but if you really craving like me I’m sure it’s worth the money. For me personally, I just wait till my ‘ohana come visit and tell ‘em fo’ pack some in da cooler and bring ‘em up. HA HA! Fayetteville, huh? Not sure if get asian market where you at, but I know in Tucson there’s this place called 7th Street Fishmarket and they sell the Redondo’s brand portuguese sausage and poi (bag kine). So if you ever there you can always go there and pick it up…I think was like $.99 last July (that was the last time I was there, I live in Corpus Christi, TX).
October 3, 2007 at 2:15 pm
Kirtus Dolotina
I grew up in Ewa Beach, Oahu. After over 27 years in da Army, I settled down and re-rooted in Mesquite, Texas. I miss da local food soooooooooo bad. I compensate with my love of cooking. For the most part, I have no problem duplicating some of the dishes I miss the most. But I cannot find Portuguese sausage here. The closest is a Cajun Sausage called “Andoulle” (not sure of the spelling), but is not da same. Was home for a visit in summa of 06, and my two Auntys loaded me up on some Portuguese sausage and Redondo’s “Red” Franks. I ate Portuguese sausage, rice & eggs, chilli & frank plate for two weeks. I have a meat grinder, and a sausage stuffer, and want to make my own sausage. I have found a few recipes to try. Do you know of a good broke da mouth recipe to use?
Aloha,
October 5, 2007 at 3:35 pm
I’m Truly Speechless - A Portuguese Sausage Comparison Article « Hey Josh - Who Cares?
[...] http://tastyisland.wordpress.com/2007/05/13/the-great-portuguese-sausage-shootout/ [...]
October 10, 2007 at 7:18 am
nenue killa
I like any kine podogee sausage, but after eating the one from Ah Fook’s store on Maui, I gotta say dat das da best I ever tasted…period! When you go Maui, check them out down Kahului side across Young Bros.in the mall next to Burger King. You’ll wonder how you ever did without them.
October 12, 2007 at 1:14 am
Platypus Stan
Great article. Never tried Frank’s, I’ll have to track some down.
Also, Arabiki in S&B Golden Curry over rice is probably my favorite comfort food of all time.
October 16, 2007 at 11:49 pm
The World According to Josh » Blog Archive » I’m Truly Speechless - A Portuguese Sausage Comparison Article
[...] http://tastyisland.wordpress.com/2007/05/13/the-great-portuguese-sausage-shootout/ [...]
November 1, 2007 at 1:46 am
PORTUGUESE BY MARRIAGE
I stumbled across this blog while looking for an authentic recipe for Linguica; one of the many encased meats of the motherland, to compare the ingredients with the Hawaiian version of “Portuguese Sausage” To my dismay I see that the producers do not list those proprietary flavorings that I need to accurately replicate the TRUE flavor of LINGUICA. Which is, as far as I can ascertain the, inspiration for this truly Hawaiian meat. I would suggest to the many Portuguese descendants here on the islands to either plan a trip to Lisbon or go online and order some Gaspar’s Linguica or Chourico so that you might appreciate the true and subtle flavors that have been lost over 10,000 plus miles and hundred’s of years.
I’m not trying to cast any negative light on the Island version, I find it’s flavor for the most part quite pleasant. But compared to the sausage produced by native sons in places Like New Bedford and Fall River it lacks a distinctive punch and complexity. I suppose thew same could be said of comparisons between TRUE Polish Kielbasa and the amalgum of meat, msg and artificial flavor responsible for the huge polish sausage industry in this country.
Island Portuguese style sausage is very good in it’s own right but I challenge every person that is a portagee to get ahold of some of the authentic stuff and give it a try. Of course unless you go to the north end of New Bedford to my mother in law’s portuguese butcher’s shop you will not get the real deal but there are many respectable venders in New England making fine sausages.
Bom Dia
November 15, 2007 at 5:38 am
Brenda
I thank you very much for this article acclaiming Portuguese Sausage. I was introduced to it in Hawaii at the Outrigger Hotel on the Mainland (before renovations). It was delicious! It had a certain sweetness to it. When I was leaving Hawaii, I noticed a sign in Burger King fastfood restaurant for Portuguese Sausage. I was in a limo headed to the airport and therefore, could not stop.
I am not a cook and the prepared Portuguese Sausage is what I have been looking for. Are there restaurants in the United State where I can go and enjoy this food? Please post the web address or supply state/address information. I am looking for Portuguese Sausage with that Hawaiian flavor.
Thank you,
Brenda
November 16, 2007 at 3:40 am
Gay
Wow, these are delicious. I haven’t tried Portuguese sausages yet but I must say they look good. I like to taste different kinds of sausages from different places around the world. The pictures keep me hungry and drooling. We also like sausages, eggs and fried rice for breakfast here.
January 2, 2008 at 3:48 am
Rusty
I too was hurting for some portguese saugage after three years in the Navy at the old Barbers Point NAS. I lived in Wipahu and it was da best. After many years I tracked down the sausage at Gaspars. Still looking for a good recipe for the kine sausage and rice like breakfast and fried noodles too. Livin here in Texas.
January 20, 2008 at 4:44 am
Lance
w/o Miko it’s no contest, but then, with Miko it’s no contest!
January 24, 2008 at 12:02 pm
Renato
I must say that I have never seen so many sausages together and I’m Portuguese!!!
I never saw that recipe on any traditional Portuguese menu. Specially for breakfast. I must say that this is definitely not “traditionally Portuguese”.
It seems to me that the traditional “Linguiça” with “Ç” and Chouriço, with “Ç” too, got inside a frying pan with a couple of eggs, and voilá you got something that has nothing to do with Portugal. I must add that the eggs for breakfast are traditional in England not Portugal.
I also must add that we don’t have that many variety of sausages. Someone confused us with Germany.
Sausage (”Salsicha” in Portuguese), “Chouriço” and “Linguiça” are very different things.
If you want to know what a real “chouriço” is like, check here: http://www.fumadosdouro.pt/proddetail.php?prod=7
You can also search for “Morcela”, “Mouro”, “Farinheira”, for other traditional “enchidos”.
Cheers.
January 26, 2008 at 1:38 am
pomai
Renato, thanks for stopping by. So you live in Portugal? My father was pure Portuguese, but born and raised in Hilo.
As for having that many Portuguese sausages, the demand for it in Hawaii must be high, because it seems we’re constantly getting more brands jumping into the market. And as you see by some of the comments, folks have their favorite brands. So far as you see, my top choice was Frank’s brand from Hilo. Truly stands on top. Next favorite was Rego’s Purity brand.
Hawaii’s Portuguese sausage recipes are all pretty similar in flavor that is unique to the islands, and those who’ve tried the ones on the mainland attest to that. Especially those Hawaii expats who yearn for the local style flavor.
February 23, 2008 at 3:38 pm
Macia Palmer
I LOVE portuguese sausage….haven’t had them in years, ever since I left Hawaii. Would love to know if there is a way to order them over the internet and shipped.
February 23, 2008 at 7:51 pm
Barbara McNeil
I’m a native of Guam…..but now residing in the East coast. I’ve been craving and looking for the sausages (portuguese, lingueisa) and no luck. Supermarkets I shop at don’t have them, I’ve inquired where can I go to find these sausages, but even at that most don’t know or ever heard of it wad-dup wit dat? lol…I’m still looking. Please send to my email given..
May 22, 2008 at 10:10 pm
Tasty Everything « Re-Percussions
[...] to Japan last summer I had a sausage sub from Subway and that was amazing. Anyway, we came across Pomai’s Potagee Sausage Shootout. Peep this [...]
June 12, 2008 at 10:22 pm
Amaranth
Just a note to those living in the Dallas area….Kazy’s Japanese grocery store sells Miko brand portuguese ssg. Currently, it’s about $4 for an 8 oz. link. Pricey but available!
June 17, 2008 at 9:26 am
Best Breakfast in Maui « Desperately Seeking Crab
[...] was flavored lightly with soy sauce, onions, lots of black pepper and full of tasty meats - ham, Portuguese sausage, bacon and Spam, topped with some scrabbled egg and green onions (scallions), yum! The fried rice [...]