Pølser (Danish hot dogs)

Pølser consist of traditional Danish sausages served inside a bun and are considered a sort of gourmet hot dog.

Rød pølse is a pork sausage with an unusual colour that became popular in the 1920s. Sausage vendors would soak their expiring sausages in red dye and sell them to customers for a cheaper price with a ‘red label’.

The first pølser was prepared around 1921. It quickly became a popular dish, and is still an important part of the Danish fast-food tradition. They are sold on the street in mobile food stalls called pølsevogns. The stalls offer a wide selection of hot dogs but the classic pølser is still an all-time number one.

Pølser with cheese sauce
1 hot dog bun
1 hot dog sausage
1 tbsp cucumber salad
1 to 2 tbsp cheese sauce
deep-fried onions
finely chopped chives
  1. Insert the grilled or steamed sausage between the warmed hot dog bun.
  2. Add cucumber salad, mustard and cheese sauce onto the bun. Decorate with deep-fried onions and finely chopped chives.
Cheese sauce
6 to 8 servings
2 dl whole milk
1 tbsp wheat flour
25 g butter
100 g Le Gruyére AOP cheese
couple of pinches of cayenne pepper
1 tsp of Tabasco
  1. Melt the butter in a pot, add the wheat flour and cayenne pepper. Add milk and grated cheese. Cook approx. 5 minutes with stirring in order for the cheese to melt and the wheat flour to cook. If you wish, you can add Tabasco into the sauce.
  2. Keep the cheese sauce warm until the hot dog is served.
Deep-fried red onions
15 to 20 servings
3 red onions
2 dl red wine vinegar
1 dl wheat flour
1 dl corn starch
For deep-frying
4 dl vegetable oil (turnip rapeseed, sunflower)
  1. Peel and cut the onions into rings. Separate the rings from each other. Place the onions into a deep bowl, pour red wine vinegar and enough water to cover the onions on top.  Allow the onions to marinate for a minimum of half an hour. Strain the rings and place them on a kitchen paper to dry.
  2. Mix together the wheat flour and the corn starch in a wide bowl. Add the onion rings into the flour mix one handful at a time.
  3. Heat the oil to 180 degrees.
  4. Lift the onion rings from the flour to the colander and knock out all excess flour through a colander into another bowl.
  5. Pour the onion rings from the colander into the hot oil and cook for 1 to 2 minutes until crispy.
  6. Lift the onion rings to drain on a kitchen paper and sprinkle some salt on the rings.
    Onion rings are stable in an air-tight box for approx. a week.
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