Pocho Dog

Pocho Dog
Renato
Meet the Chef!
Renato Sampaga
After 24 years, Sergeant First Class Sampaga retired from the U.S. Army and began pursuing his dream and passion for cooking. After finishing culinary school, he began working in restaurants and is now Executive Sous Chef at Stadium Brewing Company in Aliso Viejo, CA. And, even with only 3 years of professional experience he won the I Love Poke Festival 2011 in Huntington Beach, CA.
Recipe Details
Ingredients

4 KING’S HAWAIIAN Original Hawaiian Sweet Hot Dog Buns

2 Portuguese Sausage cut in half to fit bun (or your favorite grilling sausage)

2 Maui Onions sliced (substitute any sweet onions)

Mayonnaise

Ketchup

Deli Mustard

Preparation
Step 1
Caramelize sliced Maui Onions in pan over low-med heat until nice and brown.
Step 2
Cook Portuguese Sausage over grill.
Step 3
Heat hot dog buns on the grill until you get grill marks.
Step 4
Coat the bun with mayo, ketchup, and deli mustard.
Step 5
Load Portuguese Sausage and generous amounts of caramelized Maui Onions.
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