BONCOOK Style Hawaiian Puka Dogs

1. Preheat oven to 375 degrees. Place the square mold on the perforated baking sheet.
2. Place the meat in the square mold, add 1/4 cup of water, and place it in the oven. Roast for 15 to 30 minutes, depending on the sausage you are using.
3. In the Eco Chop, blend mango, citrus aioli, Bordeaux mustard, Pomegranate or Mango Balsamic vinegar, until smooth. Then chill.  
4. Combine pineapple, red onion, white balsamic vinegar, honey, lime paste, cilantro, Jalapeño, and Sel Gris salt. Let sit.
   Toast buns by creating a hole and warming the inside. 
5. Assemble: Keeping the bun in one piece, make a hole in the top of the bun the size of a quarter. With a knife or a long ice tea spoon, carefully scrape out the center from top to bottom of the roll or bun. Evenly distribute the Mango Mustard and Pineapple relish inside. 
6. Insert sausage, drizzle with Mango Mustard, top with pineapple relish, and serve with optional garlic aioli. 

Lime Paste Ingredients

• 3-4 fresh limes
• 1 to 2 tablespoons of honey
• 1 pinch of salt
• 1 to 2 tablespoons of EVOO, Lime oil, or water

Add in for corn:

• 1/2 cup butter (softened)