Hawaiian Hot Dogs

Once you bite into these dogs, the only thing missing will be sand between your toes, and a tiki-drink in the other hand. This is the aloha spirit nestled into a bun, and topped with fresh toppings rich with island flair.

Hawaiian Hot Dogs (4 hot dogs)

4    great pork sausages

4    large hot dog buns

1    avocado cut into thin slices

Habanero-Pineapple Mustard:

1        can pineapple with juice

1         garlic clove

3 tsp dijon mustard

1 tsp white wine vinegar

1 tsp acacia honey or agave nectar

½     habanero chilli (no seeds)

Mango Salsa:

½          fresh mango in small cubes

1            red bell pepper in small cubes

½          red onion finely chopped

1 tbsp  fresh cilantro (koriander) roughly chopped

              juice from half a lime

 

Put all the ingredients for the habanero pineapple mustard into a blender, and blend until liquid. Pour the mustard into a suitable container, for example plastic squeeze bottles, and put it into the fridge.

Combine all the ingredients for the mango salsa in a bowl and also put into fridge.

Fry or better yet grill the sausages and steam or cook the hot dog buns in the oven. Whatever you prefer.

Cut buns open, apply a little mustard to the inside of the bun. Put in sausage and top with mango salsa and more mustard. Squeeze some avocado slices down next to the sausage.

Serve with a side of tortilla chips and a cold beer. For example a Big Wave Golden Ale by Kona Brewing Co., and let yourself feel transported to a beach shack on Oahu. Aloha!