Hawaiian Style (Portagee) Sausage


  • 2 1/4 lb. Pork butt
  • 3/4 lb. Fat back
  • 2 tsp. salt
  • 6 Tbsp. Cane sugar, brown
  • 2 Tbsp. Paprika
  • 1 tsp. Phosphates (optional)
  • 1/2 tsp. Instacure #1
  • 2 tsp Garlic, granulated
  • 1 tsp. Anise, ground
  • 4 Tbsp. Pineapple juice
  • 3 Tbsp. Soy sauce
  • 1 Tbsp. Hot sauce-optional (I like to use red Italian pepper flakes..)
  • 32 mm hog casings



  1. Cut the meat and fat into cubes, partially freeze, then grind together through the medium plate of grinder.
  2. Combine the salt, Instacure # 1, and phosphate with the pineapple juice; stir well to dissolve and then mix in well with the meats.
  3. Sprinkle sugar, paprika, garlic and anise over the meats; pour in the soy sauce and hot sauce and mix well.
  4. Refrigerate 12 hours to develop flavors in the meat.
  5. Stuff into 32 mm hog casings; tied off in pairs–8 inches long.
  6. Air dry the casings; a small fan helps out here.
  7. Place in a 160°F. preheated smoker; apply a light smoke and hold until internal temperature of the sausage is 150°F. (use your smoking method if different)
  8. Cool at room temperature; then refrigerate. (extras can be vacuum sealed and frozen)