Purity Brand History
The Rego family has a longstanding history in Hawaii. The Regos originally immigrated to Maui from the Azores Islands in the late 1800’s and established their roots here. The Rego family in Hawaii subsequently included Scott’s grandfather, Al. Al was introduced to the cattle raising and meatpacking industry at the Ulupalakua Ranch on Maui. Al worked for the Ranch for 17 years where he learned about sausage making.
Based on Al’s exposure to the meat industry, he and his brother Leonard jumped at the opportunity to buy the Purity Packing Sausage business in the mid 1950’s.The brothers saw the acquisition as a great opportunity to use both Al’s sausage knowledge and Leonard’s proven marketing talents. In fact, Leonard had already used his marketing expertise to successfully build Leonard’s Bakery into a highly regarded source for tasty malasadas.
The two brother entrepreneurs operated the business under joint ownership during the 1950’s thru the 1970’s. The company prospered during this time based on Al’s focus on providing consistently high-quality sausages and Leonard’s marketing savvy. With Leonard’s passing in the early 1980’s, Al assumed sole ownership of the company which he then re-named as Rego’s Purity Foods.
During his tenure as the company owner, Al became somewhat of a legend around Honolulu particularly for his fondness for rubbing silver dollars on a horseshoe and handing them out as “good luck charms”. A number of Honolulu residents still treasure their Al Rego silver dollar collections.
Al turned over the company reins to Scott in 1997 and as the third generation sausage maker, Scott continues to make award-winning sausages for Hawaii.
Shop Our Products
For three generations, the Rego family has been devoted to providing the finest sausage products in Hawaii. Rego’s Purity Foods offers a variety of sausage products in Hawaii’s local supermarkets and warehouse club stores for both your everyday meals and those more special occasions.
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Our products are available in Hawaii and on the mainland. Please contact us for the most up to date location listing.
- 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
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.