The Pocho Recipe
Portuguese Sausage, Punaluu Sweet Bun, lilikoi mustard sauce, homemade pickled onions, tomatoes, homemade sauerkraut.
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Ingredients
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Main Ingredients
Lilikoi Mustard Sauce
Pickled Onions
Homemade Sauerkraut
Method
Preparing the Pickled Onions
- 1
Pickle the Onions
Slice the red onion thinly and place it in a jar. In a separate bowl, mix the apple cider vinegar, sugar, and salt until dissolved. Pour the mixture over the onions, ensuring they are fully submerged. Let them sit for at least 30 minutes before using.
Making the Sauerkraut
- 2
Prepare the Sauerkraut
Shred the green cabbage finely and place it in a large bowl. Sprinkle with salt and caraway seeds. Massage the cabbage with your hands for about 5-10 minutes until it releases its juices. Pack the cabbage tightly into a jar and seal. Allow it to ferment at room temperature for at least 1 week before serving.
Cooking the Sausage
- 3
Making the Lilikoi Mustard Sauce
- 4
Mix the Sauce
In a small bowl, combine lilikoi juice, Dijon mustard, honey, and a pinch of salt. Whisk until smooth and set aside.
Assembling the Pocho
- 5
Assemble the Sandwich
Slice the Punaluu sweet bun in half. Layer the bottom half with sliced tomatoes, followed by the sliced Portuguese sausage. Top with a generous amount of homemade sauerkraut and pickled onions. Drizzle the lilikoi mustard sauce over the top, then place the top half of the bun on. Serve immediately.
