Ingredients
Sausages
- 4rød pølse, Danish red boiled sausages
Bread
- 4hot dog buns, soft
- or 4 slices of white bread, for a nøgen pølse
To dress
- Danish remoulade
- tomato ketchup
- Danish mustard
- ristede løg, crispy fried onions
- raw chopped onion
- sliced pickled cucumber, agurkesalat
To serve
- chocolate milk or a soft drink, which is the standard pairing
Directions
- Bring a pan of water to just below a simmer, around 80°C (175°F). Never boil them.
- Warm the buns briefly, in the steam above the pan or in a bun warmer. Steaming the bun rather than toasting it is the Danish way, and it should be soft and warm right through.
- Squeeze remoulade and mustard down one side of the bun and ketchup down the other.
- Lay the hot sausage into the bun.
- Scatter raw chopped onion and then crispy fried onions over the top. Raw and fried onion together is the Danish combination: one sharp and wet, the other sweet and crunchy.
- Finish with two or three slices of pickled cucumber laid along the top.
- Serve immediately, wrapped in paper, and eat it standing at the wagon. For a ristet hotdog the bun is toasted and hollowed with a hot spike instead, and the sauces go inside the cavity.
Technique
- Rød pølse is sold in every Danish supermarket and in Scandinavian shops abroad.
- The red is a surface dye and the meat inside is an ordinary pale pork sausage.
- The wagons are fewer than they were and are regarded with real affection.
Substitutions
- Any mild boiled pork sausage or frankfurter.
- Shop-bought Danish remoulade, which is what everyone uses.
Variations
- Ristet hotdog, in a toasted hollowed bun.
- Nøgen pølse, served naked with bread on the side.
- Fransk hotdog, in a hollowed baguette with dressing inside.
History
The bright red boiled sausage sold from pølsevogn wagons, which were licensed on Danish streets from 1921 and became a national institution.
Frequently asked questions
What is Rød pølse?
Rød pølse is a street food from Denmark: red-dyed boiled sausage from pølsevogn carts; remoulade, crispy onions. The bright red boiled sausage sold from pølsevogn wagons, which were licensed on Danish streets from 1921 and became a national institution.
How long does Rød pølse take to make?
Rød pølse takes 10 min of preparation and 10 min of cooking. The recipe makes 4 hot dogs. It is rated easy to make.
What can I substitute in Rød pølse?
Yes, within limits. Any mild boiled pork sausage or frankfurter. Shop-bought Danish remoulade, which is what everyone uses.
What is the most important thing to get right in Rød pølse?
Bring a pan of water to just below a simmer, around 80°C (175°F). Never boil them.
