- Insert the grilled or steamed sausage between the warmed hot dog bun.
- Add cucumber salad, mustard and cheese sauce onto the bun. Decorate with deep-fried onions and finely chopped chives.
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|
|finely chopped chives|
6 to 8 servings
|2 dl||whole milk|
|1 tbsp||wheat flour|
|100 g||Le Gruyére AOP cheese|
|couple of pinches of cayenne pepper|
|1 tsp of Tabasco|
- 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.
- Keep the cheese sauce warm until the hot dog is served.
|Deep-fried red onions
15 to 20 servings
|2 dl||red wine vinegar|
|1 dl||wheat flour|
|1 dl||corn starch|
|4 dl||vegetable oil (turnip rapeseed, sunflower)|
- 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.
- 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.
- Heat the oil to 180 degrees.
- Lift the onion rings from the flour to the colander and knock out all excess flour through a colander into another bowl.
- Pour the onion rings from the colander into the hot oil and cook for 1 to 2 minutes until crispy.
- 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.