Røde Pølse – Danish Hot Dog Typically, the dogs are garnished with chopped raw onions, crisp fried onions, large round sliced pickles, mustard, ketchup, and Danish remoulade.
Denmark is home to the famed rødpølser, or red hot dogs, that are sold on the streets of Copenhagen (per Eat Your World), and these hot dogs are quite different from those you might find at a cart on the corner of 5th and 37th in New York City.
You can usually count on a “ristet pølse” (the classic), a French hotdog (a sausage stuffed into a piece of bread with a hole through the middle), a sausage “in a blanket” (with bacon wrapped around it), mayonnaise, mustard, remoulade, ketchup, toppings like fried onions, pickled cucumber, and a bottle of Cocio ( ...
These Swedish style hot dogs (tunnsbrödrulle) are as tasty as they are unusual: Soft flatbread surrounds warm mashed potatoes, a hot dog (or two), ketchup, mustard, crispy fried onions, lettuce greens and either shrimp salad (skagenröra) OR a simple creamy pickle relish sauce.
Essential to the Danish hot dog is the pølse, which is an all pork, extra long beech wood smoked sausage with a natural casing and sweet and savory spices such as cardamom and nutmeg.
The VIKINGS TAILGATER DOG has been a local fan favorite since the 60's when Schweigert hot dogs were first served in Metropolitan Stadium. Now these tasty pork and beef hot dogs are back, once again, as the Official Hot Dog of the Minnesota Vikings. So enjoy a traditional taste of the old days, today.
It consists of pølse, a hot dog sausage that can be either grillpølse (fried or grilled) or wienerpølse (boiled in water), and lompe, a small, round flatbread made with a mix of potato and wheat flour. The toppings are usually ketchup, mustard, crispy fried onions, raw onions, shrimp salad, or potato salad.
Pølse (hot dog)
You find all kinds of different hot dogs in Norway. In general we put them into two categories: Grillpølse (a hot dog that we fry in a pan, or barbeque)
A frikandel is one of the most popular Dutch fast food items.
In Australia, they commonly call hot dogs "frankfurters" or "sausages." Some people may also refer to them as "snags" in. Evie Black.
The "national dish of Denmark" is stegt flæsk - pieces of pork, fried until crisp, and then served with boiled potatoes and parsley sauce. Ironically, the tasty frosted pastries known to much of the world as "Danish" are not Danish at all.
The long, skinny red-dyed, natural-casing pork hot dogs called rødpølser are particularly popular; it's said they were originally dipped in the dye to make day-old dogs look fresher. The Danes have loved them since about 1910, when they first appeared on the street, and the rest is history.
Medisterpølse, medisterkorv or simply medister is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground meat is seasoned with chopped onion, allspice, cloves, salt and pepper.
In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. Carts selling frankfurters in New York City, c. 1906.
This is a fransk, or "French," pølse, the kind made with a good toasty baguette with a hole in it to hold the sausage (it doesn't stick out the other end). The bread is far superior to the rolls used for regular hot dogs, and the spicy ketchup and mustard worked well, too.
Today, however, Germans refer to the hot dog sausages as Wiener, while Austrians call them Frankfurter. Both Vienna (in German: Wien) and Frankfurt claim credit for the origin of the hot dog.
The "hot dog" is really a Hungarian sausage called kolbász, not unlike the Polish kielbasa, about twice the diameter of a conventional hot dog, and slicing the sausage in half yields about the same amount of meat.
The import has roots in Frankfurt, where pork sausages on buns have been served since the 13th Century (hence, "frankfurter"), and Vienna, home to slender pork and beef sausages and root of "wiener" ("Wien" is German for Vienna).
Montréal hot dog is a Canadian hot dog variety consisting of a steamed sausage in a soft, steamed bun, topped with chopped onions, coleslaw, mustard, and some kind of relish.
Icelandic hot dogs are mainly made of hormone-free, grass-fed Icelandic lamb, mixed with beef and pork. There are more sheep on the island nation than humans, and lamb has long been an Icelandic food source. Lamb hot dogs are a match made in heaven for Icelandic taste buds.
Here, instead of franks, they use a thin sausage; the soft roll is substituted by a thin French roll; cheese is added for good measure; and the combination is then grilled with butter and sliced up. It is one of the best sandwiches I've had anywhere.
A completo is a Chilean-style hot dog (yes, there is a hot dog under there) in a fresh, soft bun that's topped with diced onions, chopped tomatoes, ketchup, mustard, and mashed avocado. In Chile, they add lots of mayo to the mix but their mayonnaise is different than ours in the US, so we decided not to use that here.
hot dog, also called frankfurter or wiener, sausage, of disputed but probable German origin, that has become internationally popular, especially in the United States.
Like in America, hot dogs are a very popular street food in Sweden. In the 1600s, German immigrants to Sweden developed Falukorv, a ring-style sausage that is now a signature Swedish dish.
The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices.