Puka Dog
Polish-style sausage inserted into a hollowed sweet bread bun, topped with tropical fruit relishes (e.g., mango, pineapple) and passion fruit mustard.
A Hawaiian invention from Kauai: a whole bun is speared to form a ‘puka’ (hole), filled with house garlic‑lemon sauce and tropical fruit relishes (mango, pineapple, starfruit), then a grilled dog is inserted. Sweet‑savory‑spicy combinations define the experience.
Authentic Recipe
Ingredients
- 4 Polish sausages (Pork or pork/beef blend preferred)
- 4 Hawaiian sweet buns (King's Hawaiian brand or similar)
- 1/2 cup Mayonnaise (For garlic lemon sauce)
- 3 tablespoons Fresh lemon juice
- 4-6 Garlic cloves (Roasted preferred, minced)
- to taste Cayenne pepper (For heat levels (mild/spicy/hot/lava))
- 2 large Fresh mango (For mango relish)
- 1/4 medium Red onion (Diced for relish)
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- as needed Passion fruit mustard (Aunty Lilikoi's or homemade)
Instructions
- Roast whole garlic head at 350°F for 60 minutes until soft and caramelized.
- Make garlic lemon sauce: Mash roasted garlic, mix with mayo, lemon juice, and cayenne.
- Prepare mango relish: Dice mango and red onion, cook with honey and vinegar 7 minutes.
- Puree mango mixture until smooth consistency.
- Create 'puka' (hole) in buns using turkey baster or slice traditionally.
- Grill Polish sausages 5-7 minutes until cooked through.
- Layer garlic lemon sauce inside bun.
- Add mango relish generously.
- Top with passion fruit mustard.
- Insert grilled Polish sausage. Serve immediately - Aloha style!
Related Styles (kinda)
4 similar styles
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Andouille sausage served on a bun with Creole mustard and pickled vegetables, a style from Louisiana.
Hot dog topped with chopped red onions and a green chile sauce, often with jalapeños and sour cream, a signature style from Denver, Colorado.
Hot dog topped with a pile of French fries, coleslaw, and sometimes melted cheese or chili, a signature style from Pittsburgh, Pennsylvania.