Hawaiian-Style Hot Dog

Hawaiian Hot Dog — Photo:
Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser

Active Time:

30 mins

Total Time:

1 hr

Servings:

Henry Adaniya had an impressive fine dining background in Chicago as the owner of the acclaimed Trio restaurant, but before he was born, his parents operated a hot dog stand in Hawai’i. In 2006, the restaurateur went back to his roots and opened Hank’s Haute Dogs in Honolulu, Hawai’i, to wide acclaim.

Hawaiian sausage, also known as portagee sausage, is inspired by Portuguese linguica sausage, which Portuguese immigrants brought to the island in the 19th century. Hawaiians added native ingredients to the sausage like pineapple juice and brown sugar, as well as soy sauce, an Asian export. Adaniya opts for spicy Portuguese linguica sausage for this Hawaiian-inspired hot dog as it’s easier to find worldwide than portagee. The hot dog is then topped with a sweet pineapple relish and tangy mango mustard. The linguica sausage is denser than the standard hot dog and similar to chorizo but not quite as heavily spiced, making it the perfect foil to the sweet toppings and soft, steamed hot dog bun. Hot dog fans looking to expand past regular mustard and relish, this is your hot dog.

Frequently Asked Questions

What kind of sausage is linguica?

Linguica is a Portuguese pork sausage spiced with paprika, chiles, garlic, and vinegar. Linguica is similar to Spanish chorizo as they are both smoked, spiced sausages but chorizo is made with a beef casing and is larger than linguica.
Is brown mustard the same as Dijon?

Spicy brown mustard is made with brown mustard seeds, spices, vinegar, and sometimes beer. It’s spicier than Dijon mustard, which is made with wine vinegar, yellow mustard seeds, and spices. Brown mustard is grainier, spicier, and more pungent than Dijon mustard, though Dijon still has a tangy flavor, too.

Notes from the Food & Wine Test Kitchen

You can buy canned mango puree from Indian markets or make it yourself by pureeing mango flesh in a mini food processor.

Make ahead

The pineapple relish and mango mustard can be made and refrigerated up to three days in advance. You can also spiral the sausage ahead of time and store in the fridge covered until ready to cook off.

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Ingredients

Pineapple Relish

3 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1 teaspoon fresh lime juice
1/2 teaspoon whole-grain mustard
1 clove garlic clove, minced
2 tablespoons vegetable oil
3/4 cup diced yellow onion
1/2 cup diced green bell pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (20-ounce) can crushed pineapple, undrained

Mango Mustard

3/4 cup spicy brown mustard (such as Gulden's)
1/4 cup mango puree
2 teaspoons honey
Pinch of grated lime zest plus 1 tablespoon fresh juice

Hot Dog

8 (4-ounce) linguica sausage links
8 steamed hot dog buns

Directions

Prepare the Pineapple Relish

Stir together vinegar, sugar, lime juice, mustard, and garlic in a small bowl or measuring cup. Set aside.
Heat oil in a large skillet over medium. Add onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until soft, about 4 minutes. Add vinegar mixture, stirring to scrape up any browned bits from bottom of skillet. Add pineapple with juices; cook on medium-high, stirring often, until most of moisture is cooked out, about 15 minutes. Remove from heat, and let cool until room temperature, about 30 minutes. Cover and refrigerate until ready to use.

Prepare the Mango Mustard

Whisk together mustard, mango puree, honey, and lime zest and juice in a small bowl. Set aside.

Prepare the Hot Dog

Insert a skewer lengthwise through center of each sausage. For each sausage, position a knife at a slight diagonal on 1 end of sausage. Cut to meet skewer, and slowly rotate sausage to create a spiral score down length. Remove skewer.
Preheat grill to high (450°F to 500°F). Place sausages on oiled grates; grill, uncovered, turning often, until slightly charred and sausages begin to open up along spiral, 10 to 15 minutes. Serve on steamed hotdog buns with Pineapple Relish and Mango Mustard.