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Author Notes: This dish is inspired by Rachel Laudan's linguiça recipe in "The Food of Paradise." To make a classic Hawaiian breakfast plate, pile desired number of sausage rounds onto a plate with rice and eggs your way. —Ligaya Malones
Makes 2 pounds sausage
pounds pork butt, about ⅔ lean to ⅓ fat
tablespoon distilled white vinegar
pieces garlic, finely chopped
pieces dried red chile peppers, deseeded and finely chopped
teaspoons ground black pepper
- Chop half the pork into ¼-inch pieces and grind the remainder coarsely in the food processor.
- Combine in a bowl with the remaining ingredients.
- Refrigerate for 2 days, turning occasionally.
- Form into small patties and fry until brown.
- This recipe is a Community Pick!