I've been asked several times over the years for a recipe for Portuguese sausage, always from mainland transplants who just can't find anything in their supermarkets that tastes right.

My response has been the Web address for Noh Foods (http://www.nohfoods.com), which sells a Hawaiian-Style Portuguese Sausage seasoning mix, used to make pork patties. Neither Noh nor I believe anyone's going to actually make sausage. (If you are, more power to you, and more on that later.)

Now comes a new cookbook, “;Hawai'i Cooks & Saves,”; by Muriel Miura. It's a neat little book full of recipes designed to be cooked in quantity, using ingredients that stretch the dollar. Spanish Rice anyone?

Included is a recipe for Portuguese sausage. Miura does explain how to make real sausage, but I didn't try that, believing firmly that the cleaning of pig intestines should be left to professionals.

I did make the patties, though, and they were delicious. Like a mild Portuguese sausage in flavor, but a hamburger in texture. Serve with rice and eggs and people will congratulate you.

Portuguese Sausage Patties

2 pounds pork, coarsely ground or chopped
4 cloves garlic, minced
1 to 2 chili peppers, chopped
2 to 2-1/2 teaspoons salt or 1-1/2 teaspoons rock salt
1/8 teaspoon cumin, optional
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 cup water
1/4 toteaspoon red food coloring, optional
1 tablespoon vinegar
1/4 teaspoon liquid smoke

Combine pork with garlic, chilies, salt and spices.

Combine water with food coloring, vinegar and liquid smoke. Pour over pork mixture and mix well. Cover and refrigerate 2 days, mixing occasionally.

Shape into thin, 2-inch-wide patties and fry in ungreased skilled 5 to 10 minutes, until lightly browned and cooked through. Makes about 32 patties; serves 8.

To make into sausages: Cleanpound sausage casings (chitterlings or small pork intestines) by scrubbing inside and out at least 5 times with Hawaiian salt and flour, rinsing well each time. Wash in vinegar; rinse again. Cut into 15- to 20-inch lengths.

Knot one end of each casing and stuff tightly with pork filling. Tie with string at intervals to form links. Simmer in water 35 minutes, then drain and continue cooking, uncovered, slowly, until well-browned. May also be smoked.

  “;Hawaii Cooks & Saves”; is sold in bookstores for $15.95. Or visit www.mutualpublishing.com.