Danish Hot Dog (Pølser)

Ingredients for Pølser Hot Dog

Røde Pølse –The Danes always seem to find an occasion to have a pølser-as a quick lunch, after a late night out, or during a ferry ride to one of the islands. You can find a pølsevogn (hot dog cart) on nearly every street corner in Copenhagen. The classic pølsevogn serves hot dogs the traditional Danish way with apple ketchup, mustard, remoulade, chopped onions, crispy fried onions, and crisp, sweet pickles. Essential to the traditional Danish hot dog is the pølse, which is an all pork, extra long beech wood smoked sausage with a natural casing and flavored with sweet and savory spices such as cardamom and nutmeg. There are two main types of c found in Denmark- the classic Røde Pølse (red sausage), which is bright red in color, and the popular brown Grillpølse (grilled sausage).

Røde Pølse – Danish Hot Dog

The Danish hot dog is grilled and usually extends over the edges of a hot dog bun. If you can't find the long pork Grillpølse or Røde Pølse (red), just replace it with any natural casing hot dog you like. Typically, the dogs are garnished with chopped raw onions, crisp fried onions, large round sliced pickles, mustard, ketchup, and Danish remoulade.
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Course: Lunch, Snack
Cuisine: North Western European, Scandanavian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Dogs
Author: My Hungry Traveler

Equipment

  • Large pan or flat top grill

Ingredients

  • 4 Hot dog rolls, store bought or homemade
  • 4 long Grillpølse, Røde Pølse, or any long thin frankfurter
  • 1 tbsp Vegetable oil or butter
  • cup Crispy fried onion sticks, store bought
  • ½ cup Onion, finely chopped
  • Ketchup (optional; add 1 tsp apple sauce)
  • Spicy mustard
  • 16 slices Homemade Danish pickled cucumber (or thin sliced dill pickle chips)
  • 8 tbsp Danish remoulade

Instructions

  • Prep – Dice onion. Cut a deep slit in the rolls, if necessary, and lightly toast buns. Have all the toppings ready to go.
  • Cook – For grilled hot dogs, heat a frying pan or over medium heat in 1 tbsp oil or butter and fry dogs until browned and crisp, about 5 minutes.
    To boil Røde Pølse (the red bright one), add to a saucepan with boiling water and boil for 5 minutes.
  • Assemble – Lay hot dogs in the bun and, in order, add strips of ketchup, mustard and Danish remoulade. Add chopped onions and/or a generous helping of French fried onions. Top with thin slices of pickled cucumber.

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