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
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Ingredients
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2 pounds
pork butt, about ⅔ lean to ⅓ fat
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¼ cups
water
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1 tablespoon
distilled white vinegar
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8 pieces
garlic, finely chopped
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2 pieces
dried red chile peppers, deseeded and finely chopped
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1 teaspoon
salt
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½ teaspoons
ground black pepper
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1 pinch
paprika
Directions
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Chop half the pork into ¼-inch pieces and grind the remainder coarsely in the food processor.
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Combine in a bowl with the remaining ingredients.
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Refrigerate for 2 days, turning occasionally.
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Form into small patties and fry until brown.
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