The Danish hot dog is considered one of Denmark’s national dishes and, perhaps because of this, their hot-dog related terminology is more complex than our own. While in America “hot dog” refers to both the sausage and the meal, in Denmark it’s only considered a hot dog once the sausage is cushioned in a bun and piled with toppings. Prior to that it’s a sausage, which is called a pølse, or pølser for plural. Hence Revolving Dansk’s slogan: “IT’S NOT A HOT DOG. IT’S A PØLSE.” There are two types of pølser: the classic Danish røde pølse (red sausage) and the grillpølse (grilled sausage).
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Recipe: How to make the classic Danish Hot Dog
- Yield: 5 servings 1x
Description
This classic recipe can be made with Røde Pølser (boiled) or Grillpølser (grilled).
Ingredients
- 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
Instructions
- 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.
- 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.
- 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!
Frequently Asked Questions
What is the difference between a rode polse and a grillpolse?
The rode polse is the classic Danish red sausage, prepared by boiling in water for about 5 minutes. The grillpolse is a grilled sausage, cooked in oil or butter on a pan or grill until dark brown and crisp on two sides, also about 5 minutes. Both work in this recipe. The grillpolse has a crisp exterior with juiciness inside. The rode polse is softer and milder.
What are the correct toppings for a proper Danish hot dog?
In Denmark, you dress the polse with a thin layer of ketchup, mustard, and remoulade first. Then chopped fresh yellow onion, a generous helping of fried golden onions on top of that, and finally thin slices of sweet pickles placed carefully across the whole thing. That layering is what Danes call polsevogn-style.
Should the bun be served cold or toasted?
Toast it. A panini press, a George Foreman grill, or a warm oven for about 30 seconds until it is warm and just slightly crisp. A cold bun goes soft under the toppings. A lightly toasted bun holds everything together and gives you the right texture.
I think the “Mex-Dog” should be called a “Hot-Chihuahua”. :)
What do you think?
(I sent this reply actually first but apparently it wasn’t taken)
Please let me know, in your news letter when I can purchase some of these delicious sounding hotdogs through online ordering. It’s been about 40 years since I had one of these poser dogs—-so please hurry,. before my taste buds quit on me. It’s going to be well worth the wait. Thanks, George Davis
Danish food is amazing. And I hate to be that person, but when he says he’s only been in the states 4 years, that’s very likely. Scandinavian people are generally fluent in English. Children and older people may struggle a bit, but you won’t usually have trouble communicating. Still enjoyed the article, wish I lived closer to new York,but I’m going to Denmark in August so I fill up then. :)