Fransk hotdog

Ingredients

The sausage

• 4long thin sausages
• wiener or frankfurter style
• water, for heating

The bread

• 4small baguettes
• or 4 long soft rolls

Dressing, choose one

• 6 tablespoonsmayonnaise
• with 2 tablespoons ketchup, for a mild pink dressing
• or 6 tablespoons remoulade
• or 6 tablespoons curry dressing
• or mustard and ketchup

Equipment

• a metal spike or a long thin knife
• a piping bag or a squeeze bottle

Directions

1. Bring a pan of water to just below a simmer. Add the sausages to the water.
2. Let them heat through for about eight minutes. Never let the water boil hard.
3. Cut one end off the baguette if it is closed. Push a long thin knife down the middle.
4. Twist it to widen the channel. Pull out the loose bread from the middle. The hole should match the sausage width.
5. Mix the mayonnaise with the ketchup. Put the dressing in a piping bag.
6. Squeeze as you pull it back out. Do not just put dressing at the opening.
7. Take a hot sausage from the water. Pat it dry with kitchen paper. Assemble each one of them to order.

Technique

• The bread is not split but bored down the middle with a hot spike, which toasts the inside as it makes the hole, and dressing goes in before the sausage.
• The sealed design means nothing drips as you eat it, which is why it can be eaten walking or on a bicycle and is part of why it caught on.
• The polsevogn or sausage wagon is a Danish street food institution dating from the nineteen twenties, selling the ristet hotdog, the rod polse and the fransk hotdog.

Substitutions

• Any long thin wiener or frankfurter works, provided it fits down the hole.
• Remoulade, curry dressing or plain ketchup and mustard all stand in for the pink dressing.

Variations

• Danish remoulade with chopped pickle and turmeric is the other classic dressing.
• The ristet hotdog is the split fried version sold at the same carts.
• The French original is still sold in France under its own name.

History

Adapted in Denmark from the French hot dog in the 1970s and sold at pølsevogn carts.

Frequently asked questions

What is Fransk hotdog?

Fransk hotdog is a street food from Denmark: sausage pushed into a hollowed baguette filled with dressing. Adapted in Denmark from the French hot dog in the 1970s and sold at pølsevogn carts.

How long does Fransk hotdog take to make?

Fransk hotdog takes 10 minutes of preparation and 10 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Fransk hotdog?

Yes, within limits. Any long thin wiener or frankfurter works, provided it fits down the hole. Remoulade, curry dressing or plain ketchup and mustard all stand in for the pink dressing.

What is the most important thing to get right in Fransk hotdog?

Let them heat through for about eight minutes. Never let the water boil hard.