Recipe: How to make the classic Danish Hot Dog
Cuisine: Danish
Serves: 5 servings
This classic recipe can be made with Røde Pølser (boiled) or Grillpølser (grilled).
  • 1 5-pack of Copenhagen Street Dog Røde Pølser or Grillpølser
  • 5 Hot Dog buns
  • 5 Teaspoons of ketchup (Recommended Trader Joe’s Organic Ketchup)
  • 5 Teaspoons of spicy mustard (Recommended Trader Joe’s Spicy Brown Mustard)
  • 5 Teaspoons of remoulade
  • 1 Small Chopped Yellow Onion
  • 5 Teaspoons of Fried Onions
  • 15-20 Sweet Pickles
  1. Fry the onions until golden brown. Next, prepare the pølse. For røde pølser, add water to a large saucepan, and heat the pan until the water is bubbling. Add the røde pølser and let them boil for approximately 5 minutes. For grillpølser, heat oil or butter on a pan or grill and fry the pølser for approximately 5 minutes until dark brown and crisp on two sides.
  2. While the pølser are cooking cut the buns in the middle (if not already pre-cut) and heat them in a panini toaster (George Foreman Grill or an oven also works) for approximately 30 seconds, until warm and crisp.
  3. In Denmark, it is not a proper hot dog without the proper toppings! After placing the pølser in lightly toasted buns, top them with a thin layer of ketchup, mustard, and remoulade. Scatter the chopped onions on top of the creation, followed by a generous helping of the fried onions. Finally, delicately top the hot dog with thin slices of sweet pickles. Enjoy!
Recipe by Honest Cooking at