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"A big MAHALO to our loyal customers for sharing their tasty recipes!"
Scott Stevenson

 
RECIPES

In July, 1996, Rego's Purity Foods hosted the "Dad's Cooking Show" recipe contest at Windward Mall on Oahu. Shown below are a sampling of some the best recipes which were selected by professional chefs. We offer a fond "Mahalo" to all those customers who submitted their wonderful recipes and to those of you who will now try them.

Appetizers
   Portuguese Sausage / Mac Nut BAO
Ingredients:
2 7.5 oz tubes buttermilk biscuits (20 pieces)
1 cup Rego's Purity Portuguese Sausage (mild)
2 tbsp minced cilantro
1 tbsp brown sugar (packed)
2 tbsp diced macadamia nuts
¼ cup diced Jicama (chop suey yam)*
¼ tsp sugar* * mix these
1 tsp shoyu* ingredients together
1 tbsp minced green onion
1 tbsp oyster sauce
2 tsp black sesame seeds
 
Preparation:
Remove casing (skin) from 7oz sausage. Slice into pieces. Saute on medium high heat until lightly brown. Drain sausage on a paper towel, then mince. Combine all ingredients (except for the sesame seeds), blend well, then heat in a medium saucepan. While mixture is cooling, cut ten 3" wax paper squares. Oil hands lightly. Flatter two biscuits together to form one large biscuit (approx. 4 ½" in diameter). Place 1 tbsp of the filling into center of the biscuit. Gather edges of the dough forming pleats on top (dough should be gathered with an “up and in" motion). Twist dough at the top. Set the twisted end of the bun on wax paper square. Place in steamer. Sprinkle black sesame seeds on top of bun. Steam for 12 minutes. Yields 10 buns.
 
Wally G. Ching

   Portuguese Sausage Summer Roll

Ingredients:
1 Rego's Purity Portuguese Sausage (julienne sliced)
1/8 cup shredded carrot
1/8 cup head lettuce (julienne sliced)
1/3 Japanese cucumber (julienne sliced)
1/8 cup raw tahini
1 cup sake boiled and cooled
sugar (to taste)
shiso leaves cut in half
chive cut 1 inch long
Chinese parsley
Thai sweet chili sauce
1/16 cup miso
1/2 cup mayonnaise
rice papers
 
Preparation:
Wet rice paper with warm water until soft and drain the water. Fry the sausage with oil and let it cool. Mix the sausage and Thai sweet chili sauce. On the rice paper, place shiso leaf, sausage, lettuce, cucumber, chive and Chinese parsley and roll like a summer roll. In a pot, boil sake. After sake has cooled down, add tahini and miso, then sugar to taste. Add mayonnaise and parsley. Put tahini sauce on the side.

Hideaki Miyoshi

Portuguese Sausage Fajitas

Ingredients:
 1 package Rego's Purity Portuguese Sausage
1 large green pepper
1-2 garlic cloves (crushed and chopped)
1 tsp ground cumin
1/8 tsp ground cayenne pepper (optional)
1 large Maui onion
1 4-5 oz can of green chilies
1/2 fresh lime
1 tsp chili powder
8-10 flour tortillas (soft taco size)
Relish Salsa Ingredients:
1 firm tomato
1/8 tsp Hawaiian salt
10-20 slices of canned Jalapeno
dash of garlic powder
1 large Maui onion
1/4 ~ 1/2 cup fresh lime juice
3 tbsp cilantro (Chinese parsley)
 
Preparation:
For Fajitas: Slice sausage into 1 inch lengths. Slice onion, bell pepper and green chilies into thin strips. Brown sausage and remove from pan. Saute the onion, bell pepper, green chilies and garlic until crisp, along with cumin, chili powder and cayenne pepper (optional) in the same pan in which the sausage was browned. Add sausage and squeeze fresh lime juice (to taste) over entire dish while tossing together. Warm tortillas. Serve with your favorite mustard(s). Use the relish salsa to top Fajitas.

For Salsa: Dice tomato and onion into small pieces. Lomi with Hawaiian salt. Chop cilantro. Mix into tomato and onion. Chop jalapenos and add to mixture. Add lime juice to taste and garlic powder (optional). Mix thoroughly. Refrigerate before serving.

Sherri La Croix


Soups & Stew

   Hearty Homemade Beef & Portuguese Sausage Vegetable Soup

Ingredients:
3/4 pound lean London broil beef
2 pkgs 7 oz Rego's Purity Portuguese Sausage (mild or hot to your taste)
4 chicken bouillon cubes (4 grams each)
1 long squash (about 2 ½ - 3 pounds)
2 medium round onions (about 1 pound)
5 or 6 celery pieces (about 3/4 pound)
1 can of whole kernel corn (15 ¼ oz)
2 cans stewed tomatoes (14.5 oz)
peppercorns (1 tsp)
oregano (1 1/2 tsp)
basil flakes (1 tsp)
marjoram (1/2 tsp)
1/4 cup Cabernet Sauvignon wine
1/2 pound green beans or Chinese peas
1 medium head cabbage (about 2 pounds)
1 pound carrots
4 cans chicken broth (14.5 oz)
bay leaves (4 ~ 5 leaves)
black pepper (1 tsp)
sage ( 1/2 tsp)
thyme (1 1/2 tsp)
salt (1 tsp)
 
Preparation:
Remove any fat from London broil beef and cut up into 1/2"-3/4" chunks. Cut Rego's Purity Portuguese Sausage into 1/4" slices and then cut into bite size pieces. Crush bouillon cubes using one tablespoon of water. Remove skin from squash and cut into 3/4" pieces. Remove seeds from center and cut into 3/4" squares. Cut onion into 3/8" ~ 1/2" pieces. Cut green beans or Chinese peas into bite size pieces. Cut head of cabbage into 1/3" pieces and then chop into 3/4" ~ 1" lengths. Slice celery into 3/6" pieces diagonally and halve the larger pieces. Cut the carrots into approximately 1/2" sections and cut up larger pieces to bite size portions. In a large 12 to 16 quart pot, brown the chunks of beef and Portuguese Sausage in 2 tbsp of canola oil. Add chicken bouillon cubes and wine, then stir. Bring again to near boil, then simmer for an additional 40 minutes or until vegetables are tender. Yields 12 to 16 large sized servings. Recipe can be adjusted proportionately during cooking and before serving. Suggest serving with rice.

Wendell Lum

   Mike's New Year's Good Luck Portuguese Bean Soup

Ingredients:
10 pkgs. Rego's Purity Portuguese Sausage 10 oz ( 5 Hot / 5 Mild)
5 ham hocks
6 red kidney beans (15 oz)
3 pinto or small white beans (15 oz)
2 Campbells tomato soup (regular size)
2 cans tomato sauce (15 oz)
6 Hawaiian peppers
3/4 cup ketchup
2 ~ 3 tbsp Worcestershire Sauce
2 cans beef stock
1 large head cabbage
1 whole corn (can)
4 chili beans (15oz)
6 carrots (medium)
2 whole canned tomatoes (16 oz peeled)
Tabasco (1 tsp or to taste)
4 bay leaves
2 onions (large)
2 tbsp prepared mustard
6 cloves garlic
1 large head Chinese cabbage
 
Preparation:
Cut Rego's Purity sausage into 1/4" pieces. With sharp knife cut ham hocks through skin to the bone (cut ham hocks in half if possible). Place sausage and hocks in pot with enough water to cover. Add bay leaves and boil for 20 minutes. Slice onions into 1/4" to 1/2" pieces. Mince garlic. Drain and cut whole tomotoes into 1/2" cubes. Cut carrots into 1/2" pieces. Lightly tap Hawaiian peppers with flat side of knife to crack skin. If canned beans are in thick syrup, use all. If beans are in water or thin liquid, drain and use only beans. Add all remaining ingredients (except cabbage) to sausage and ham hocks. Bring to boil, then turn down and simmer until carrots are tender, adding water if necessary. Simmer up to 60 minutes. Cut up head cabbage and Chinese cabbage. Put head cabbage in pot first, stirring as you put in. Cover and simmer 5 minutes, then add Chinese cabbage. Cover and stir occasionally until tender. When reheating for left-overs, add additional cabbage as necessary. Freezes nicely in large zip lock bags. Serves 25.

Michael Knox

Portuguese Sausage Stew

Ingredients:
 2 pkgs. of 10 oz Rego's Purity Portuguese Sausage (diced)
4 large ham hocks
1 large onion (diced)
5 Russet potatoes (diced)
1/2 head cabbage (shredded)
1 can tomato paste
1 1/2 cups macaroni (elbow)
12 diced carrots
5 celery stalks (diced)
2 cans tomato sauce (8oz)
2 cans kidney beans (15oz drained)
1/3 cup cornstarch
 
Preparation:
Remove and retain all the meat and bone from the pot and strain the liquid to retain all pieces of ham. Retain liquid and skim fat from the surface. Reheat the retained liquid on medium heat and add the onion, celery and carrots. Cook for about 1/2 hour and then add the potatoes. At this point, add and stir in the tomato sauce and tomato paste.. While waiting for the vegetables to cook, separate all the meat from the fat and bones of the ham hocks. After the potatoes start to soften, add the kidney beans and the Rego's Purity Portuguese sausage. Continue to cook for another 1/2 hour on medium low heat. Add the shredded cabbage and retained ham meat and cook for another 15 minutes. Mix cornstarch with 1/2 cup of water and pour into the stew while stirring. Add the macaroni, turn off the heat and cover the pot. Wait until the macaroni is soft (about 20 ~ 30 minutes) and enjoy with rice.

John Stewart


Entrees

   Spaghetti and Meat Sauce with Portuguese Sausage

Ingredients:
10 oz Rego's Purity Mild Portuguese Sausage (slice into fourths)
1 lb. ground beef (15-18% fat)
3 cloves garlic (minced)
1/2 cup diced celery
2 cups sliced fresh mushrooms
1.5 oz pkg. spaghetti sauce mix
1/2 cup ketchup
1/4 tsp dried basil
1 tsp Hawaiian salt
1 1/2 tbsp sugar
3 tbsp olive oil
1 cup diced round onion
2 medium tomatoes (skinned and diced)
14.5oz can Italian stewed tomatoes
1 cup water
8oz can tomato sauce
4 tsp dried oregano
4 tsp pepper
1 tsp chili garlic sauce
 
Preparation:
Heat oil. Brown beef, then add garlic, onions and celery. Cook for 2 minutes. Add mushrooms and saute for a few minutes then add diced tomatoes, stewed tomatoes and water. Mix package of spaghetti sauce mix and tomato sauce together and blend into meat sauce. Add all remaining ingredients (except for Portuguese sausage) to meat sauce. Bring to a boil, cover and simmer for 1 hour and 10 minutes, stirring frequently. In a frying pan, saute Portuguese sausage until lightly brown. Drain and add to the meat sauce after 1 hour. Mix 1 tbsp cornstarch and 1/8 cup water. Thicken sauce to desired consistency. Cook spaghetti according to package directions. Serve sauce over pasta, garnish with sprig of basil and a sprinkle of minced parsley. Enjoy!

Wally G. Ching

Gourmet Linguica Madeira (Voted “Best Recipe" in Contest)

Ingredients:
4 Rego's Purity Portuguese Sausage 10 oz
1 yellow bell pepper, lightly roasted, skinned and de-seeded
1 green bell pepper, lightly roasted, skinned and de-seeded
1/4 cup beef consomme or stock
salt and pepper to taste
1 loaf freshly baked sourdough bread or homemade bread with fennel
1 shallot finely chopped
1 tsp crushed fennel seed
1 Maui onion, coarsely chopped
2 tbsp unsalted butter
6 cloves garlic crushed and minced
1 bay leaf
1 tsp ground cumin
2 tbsp olive oil
1 cup rich Madeira wine
 
Preparation:
Boil 2 quarts water. Add 2 sausages and boil for 8 minutes. Remove and discard the casings from the boiled sausages, and finely chop the meat contents. Slice other 2 sausages diagonally into 1/4 inch slices and fry in a skillet on medium-high heat, 2 ~ 3 minutes each side. Remove from heat and drain slices on a paper towel. Clean the skillet, add olive oil and butter over low heat, add the bay leaf, and saute the chopped sausage on medium-high heat for 2 minutes. To this, add the garlic, shallots and onion. Coarsely chop the bell pepper and add to the mixture. Add the fennel and cumin, and saute the mixture until the onions just start to become translucent, then increase the heat to high.

At this point, add the Madeira and reduce the mixture by half. When this is done, add the consomme or stock, and reduce this by half. Add salt and pepper to taste. Remove from heat. Cut the bread lengthwise and place open face on a plate. Layer several slices of the fried sausage slices on top, and ladle several heaping scoops of the wine mixture all over. Serve with Madeira or Port in the mid-afternoon.

Patrick J. Sousa MD

   Stuffed Pork Roast

Ingredients:
3 lb. boneless pork butt
1 tsp salt
1/2 box prepared Stove Top stuffing*
1 tbsp butter or margarine (melted)
1 tbsp garlic powder
1/2 tsp pepper
7 oz Rego's Purity Portuguese Sausage
2 tbsp lemon juice
2 medium sweet potatoes (quartered)
2 medium potatoes (quartered)
 
Preparation:
Butterfly the pork along the longer side. Sprinkle with garlic powder, salt and pepper. Spread the stuffing on pork. Place sausage on one end, trimming if necessary. Roll like a jelly roll, tie with string butcher style. Mix butter with lemon juice, pour over tied roast. Place in 13" x 9" baking pan and roast uncovered at 325 degrees for 3 hours. Baste occasionally. One hour before pork is done, put potatoes into pan around pork. Baste with drippings. Slice roast and serve with potatoes.

* If you wish to prepare the entire box, put the rest of the stuffing in a covered casserole dish and bake for the last hour.

Mrs. Millicent Baptiste Borges

Portuguese Sausage Stuffed Eggplant

Ingredients:
1 Rego's Purity Portuguese Sausage (diced)
1 can tomato sauce
2 cloves garlic (finely chopped)
1/4 pound butter
deep frying oil
1 American eggplant (cut in half)
1 medium onion (finely chopped)
1/4 cup grated mozzarella cheese
1/4 cup flour
 
Preparation:
In a frying pan saute onion and garlic until light brown. Add sausage and stir another 2 minutes. Add tomato sauce and simmer. Meanwhile, deep fry the eggplant until soft and set aside. After it has cooled, remove the flesh of the eggplant and mix it with the tomato sauce. Make brown roux by mixing the butter and flour in a frying pan until the mixture becomes brown. Add brown roux to the tomato sauce. Add sugar to taste. Place the shell of the eggplant on an oven proof plate. Put the tomato sauce mixture in the eggplant shell. Top with mozzarella cheese and put in a preheated (450 degrees) oven for 10 minutes or until the top is brown. Transfer the eggplant carefully to a dinner plate. Top with freshly chopped parsley.

Hideaki Miyoshi


COOKING TIPS

Please Don't Pierce Our Sausages, Hot Dogs And Wieners!

In order to best enjoy our products' juicy, moist flavor, its best to use tongs when turning and handling them rather than a fork. This approach will ensure that you do not pierce the outer casing which will cause the flavorful juices to escape.

Simply Reheat Our Pre-Cooked Products

Each of our Portuguese Sausage, Hot Dog and Wiener products has been fully pre-cooked during processing. Consequently, you simply need to reheat them prior to serving. There are a variety of methods you can use:

On the Stove
Based on your preference, you can fry, steam or parboil our sausage products on the stovetop.

For frying, we recommend that you use a low heat setting, cook the sausages really slowly in a little oil and turn them occasionally until they are fully heated.

For steaming, we like to heat a saute pan with enough water or beer to cover the sausages to a boil. At that point, remove the pan from the heat and add the sausages. Cover the pan and let them sit for 10 to 15 minutes until heated through.

For parboiling, we suggest that you use a heavier skillet with enough beer or water to cover the sausages. Cook over medium heat (high heat will cause the sausages to split) approximately 10 to 15 minutes. At this point, you can either serve the sausages immediately or fry or grill them until they turn brown.

On the Grill
Preheat the grill to medium indirect heat. Place the sausages on a rack approximately 8 inches above the source of heat. Turn the sausages frequently making sure to use tongs versus a fork. Cook until heated through which should take about 8 to 10 minutes (160F degrees ).

STORAGE TIPS

For pre-cooked sausage products like those offered by Rego's Purity, its recommended that you store unopened packages in the refrigerator and consume the product by the manufacturer's "sell-by" date. Once opened, the product should be transferred to a sealed plastic bag, stored in the refrigerator and used within 1 week of opening. Alternatively, the product may be frozen for up to 2 months in a freezer-type zip bag.


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