Hawaii Butcher Sausage
Sausages are a meat product that is made through grinds. salt, and other seasonings, which in Hawaii is eaten almost on a daily basis due to the typical "Hawaii Local Breakfast". There are different groups that brought their sausages and each island had a slightly different way of making their sausages, so knowing the ships that came to the ports is important to tracking down some of those. Companies that have remained to make sausage for kama'aina are family run operations that have passed down the company from generation to the next. This would include: No-Ka-Oi Ahfook's, FF-Franks Foods (Frenz Family, 1955), Redondos (Redondo Family, 1949), Purity (Rego Family, 1958), Gouveas (Gouvea Family, 1933), Hawaiian Sausage Co, and Kulana Foods. Some have closed down or merged for survival of the competition of other non local companies to work together and share information to survive the sausage making scene. Sausage making has seen growth from the 2010s, when a number of shops and families started making local sausages. A seemingly forgotten art was brought back into a spotlight from a number of chefs who wanted butchery to come back into fashion for malama aina, pono ranching practices, and local sourcing. A few notable pioneers were: McGee Family (Robert & Erica), Connor Butler, Frank Kramm, Adam Watten, and the Stovall Family (Mills & Kamalei). All familiar names from the Hawaii butcher revival. Hawaii Sausages of the Islands The typical hardy breakfast to get a resident through the day would include eggs, spam, and sausage with casing! it always goes with rice and a deluxe sort of breakfast has fried rice. Hawaii has a long history of sausages which can range from all across the globe due to its plantation immigrants. This has become a staple as well as the consideration if the sausage itself is "Pono". Local Sausage, is placing the importance of its sourcing of being made in Hawaii and it is important for it to be anti biotic free, naturally farmed, and vegetarian feed, to be "pono" balanced. It also has to "malama" in a cycle as a food resource for people and then in turn the people can "malama" food source. What makes it most local is that it is born and raised in Hawaii. This is a link to the kama'aina of the islands, which has been largely neglected from food importers and local politicians. It is always an on going debate of ranches, piggeries, and food producers around the islands. It can be a touchy subject to say the least. Hawaii Sausage Sizes In the mainland bite sized sausages are known as "Cocktail Sausages", but in Hawaii they are known as Pupu Sausages. Pupu usually refers to something of a bite sized piece of food. Sometimes hot dogs or pocho sausage were sliced as a way to eat pupu sausage at times as well. The most common pupu sized sausage is the Vienna sausage, Arabiki sausage, Smoke Sausage, and Red Hot Dogs. A regular sausage is just called a "Sausage" and is the standard sized sausage cooked in a pan or on the hibachi grill. This can be pork sausages, bratwurst sausages, polish sausage, chicken sausage, lamb sausage, and sometimes venison sausage. When sausages are of a bigger size it is referred to as "Jumbo-sized". In mom and pop stores there are jumbo sized sausages used for the breakfast plates. A particular place that speciallizes in the Jumbo size sausages is called Franks Foods on the big island, which supplies Ken's House of Pancakes. If it is a deli-meat slice size it is called "Sumo-sized". Most of the common deli meats might be a sort of cured meat, larger salty sausage, deli turkey, corned beef, or bologna. Sausage Varieties, There is a large variety of sausages on the island. Some more popular sausages that people on the island have grown up with are: Pork Sausage, Smoke Sausage, Italian Sausage, Bratwurst Sausage, Breakfast Sausage, Pocho Sausage, Longanisa Sausage, Polish Sausage, Gotenburg Sausage, Arabiki Sausage, Vienna Sausage, and Smoked Sausage. The Meats depended on the availability of the area. There was: Beef (all islands), Lamb (big island, ni'ihau), Goat (big island), Pork (all islands), Chicken (all islands), Turkey (kauai, maui, big island), and Venison (maui, molokai, lanai). Many of these are a few of the sausages that have been made for years by families, so it does not include more artisan sausages called "Deluxe Sausages". Vienna Sausage, were some of the oldest as they were often eaten with cabbage in the plantations as a affordable food for the different camps. It was almost always made with a sauce, but if not plain was okay too. There were many families to feed and only so much food, so the cooked vienna sausage and its juice would be added to vegetables like cabbage and mixed with rice. It is not as popular as more artisan sausages have hit the market. Bratwurst Sausage, while the breakfast link sausage is the mainland sausage the bratwurst for its coloration being pale white is called haole sausage. Many see it at stores for its affordable price in the frozen section as it has become a common sausage for the hibachi or breakfast meat. It could have possibly come from the german ships that traded with Kauai, but no one knows for sure. Smoked Sausage, were from "little smokies" which are a mixture of smoked pork and chicken. These were quite popular after the war, especially amongst those who served in the 442nd. The smoked sausage would be found along with items like spam, luncheon meat, and pork sausage, italian sausage as a meat made for a working mans breakfast plate. Oftentimes in Hilo there are restaurants that still serve smoked sausage with their loco mocos. Smoke sausages would be made as regular-sized sausages as time went on. Arabiki Sausage, the name in japanese means (arai- course, biki- ground) or course ground sausage. It is commonly found cooking on the hibachi and a relatively newcomer to the sausage scene is the Arabiki pork sausage. It has gained a following for its distinct sausage snap from sheep casing and umami which has plenty of juicy goodness with smokey flavor. Breakfast Sausage, most commonly this sausage is "link sausage" and in Hawaii its enjoyed with a natural casing. It has gotten a nick name of mainland breakfast sausage for its distinct taste that is familiar from hotel breakfast buffets. Their have been varieties of other sorts of sausages, but this sausage has remained the same for a number of years. It is a comfortable alternative to smoked sausages and spam on many menus that have it as an option. Pocho Sausage, the iconic breakfast item of champions is the portuguese sausage and shortened to pocho sausage by many locals. Not to be confused with "Classic Linguica" which is also eaten has a largely different taste from its fat, spices, and consistency. Portuguese families from the plantation would always have the best sausages and families still keep the tradition of making them once a year in large quantities for the freezer. On the big island there is a specialty of "Beef Pocho Sausage" in the Waimea area. Blood Sausage, along with the pocho sausage the Portuguese immigrants brought with them blood sausage to Hawaii. It has become a specialty sort of sausage to the big island with its unique audience of those with a taste for blood. There is the traditional sort as well as a pocho sausage based blood sausage and even one based on Longanisa. Kulana Blood Sausage from the Big island in Hilo is said to be one of the best. Longanisa Sausage, the filipino sausage as it was called back in the day is referred to as Hawaii Longanisa Sausage. It came from immigrants who came from the Philippines as some of the first workers of the sugar cane fields. These sausages were extra fatty compared to other sausages and what was one of its best qualities was its sweetness and its ability to keep for a long time in the ice box. While it is found on other islands it is seen as a specialty sausage of Oahu. Gotenburg Sausage, the swedish sausage that is mostly beef and some pork came from the earlier trade ships of the germans to the ports of Kauai. Gotenburg sausage has a large following on that island and started to spread its sausage influence with the gotenburg musubi. Most of the sausage has continued to be sold from "Hormel". It is marked as a Kauai specialty sausage.
0 Comments
Leave a Reply. |
Details
|