This copycat Puka Dog recipe is inspired by our recent trip to Kauai, where we enjoyed these Hawaiian Style Hot Dogs at Brennecke’s Beach. Hope you enjoy it!
Add the Mango Relish ingredients to a food processor and pulse until it’s a smooth consistency. Season to taste. Transfer to a bowl and store in the refrigerator.
Pineapple Relish
Blend ingredients in a food processor until smooth. Season to taste. Transfer to a bowl and store in the refrigerator.
Garlic Lemon Sauce
Cut off the top of the garlic head to expose the cloves. Place on a piece of foil and drizzle with the olive oil. Season to your liking with salt and fresh ground pepper. Cover with the foil. Bake at 350 F for about 60 minutes, or until garlic is soft. When the garlic has cooled, remove cloves from husks and mash until creamy. Add the mayonnaise and lemon juice and whisk until combined. To make it spicy, add cayenne pepper to your taste and mix well. Transfer to a bowl and store in the refrigerator.
Passion Fruit Mustard
In a small saucepan, simmer the passion fruit puree over medium heat until it thickens and reduces. Strain through a sieve and set aside. Next, whisk together the dry mustard and water until pasty. Add Dijon mustard, reserved passion fruit puree. Season to taste with salt. Transfer to a bowl and store in the refrigerator.
Assembly
Add relish, garlic sauce and passion fruit mustard to separate condiment bottles.
Create a hole in the middle of each roll using the bun driller or just make it easier on yourself and slice it as you would a normal hot dog bun. It’s going to make it a lot more manageable to add your condiments.
Grill sausages until cooked through, about 5-7 minutes.
Place sausages into each bun and garnish with the garlic lemon sauce, passion fruit mustard and mango relish.
Keyword Hawaiian recipes, hot dogs, mango, mustard, sausage, vegetarian