By Misty I.
This recipe may look familiar to you. If you have the iconic cookbook Pupus: An Island Tradition by Sachi Fukuda, this recipe is similar to her Portuguese Mini-Pizza. I didn’t actually have Portuguese sausage the day I made it, but I did have a few hot dogs and buns leftover from the night before. I decided to improvise and take this as a pupu (appetizer) to share with friends at a new live music place located at 69 Waianuenue Avenue. @69 is open on Friday and Saturday nights.
Darryl Castillo and his band play music we love like C&K, Kalapana, Eagles, 80’s classics, and Bruno! 69 Waianuenue Ave has a large dance floor too. As for me, I have two left feet and prefer to sing along (albeit rather loudly) and just enjoy the music.
It’s BYOB and you can bring your own pupu too. Maybe you could make this?
¾ of a Portuguese sausage, diced(or 4 hot dogs or a combination of both)
½ C. mayonnaise, to moisten mixture
½ C. shredded cheddar cheese
½ C. onion, chopped (about ½ of a medium onion)
6-8 hot dog buns
- Set oven to broil.
- Chop onion and Portuguese sausage (and/or hot dogs)
- Add cheese and mayonnaise to moisten.
- Split each hot dog bun in half and spread mixture on inside of each bun. Cut each bun into 3 pieces (Sachi’s recipe cuts each side into 8 pieces.)
- Broil for a few minutes until cheese is bubbly. Be careful, not to let it burn.
That’s it, only easy!