Forget Classic Hot Dogs – Add 20X The Flavor By Making Them Danish-Style

Sausages have been around since the time of Homer, and while we have Germans and Austrians to thank for the frankfurter and wiener, respectively, when we think of hot dogs, the American street food immediately springs to mind. Yet, while there are many regional varieties of hot dog available around the United States, they're not the only ones delivering a feast for our tastebuds. We've previously touched on the pylsusinnep topping that makes Iceland's hot dogs so iconic, and now we're turning our attention to the nation's Nordic neighbor, Denmark. They, too, have a home-grown hot dog that packs a flavor wallop, thanks to the rød pølse (red sausage) at its core.

Danish-style hot dogs are relative newcomers to the street food scene, first appearing in Copenhagen in the 1900s. Sold from pølsevogn carts and devoured by workers, Danish hot dogs became a nationwide hit, and it's easy to see why. Always served in a warm — they must never be cold –  white bun, the slightly smoky, sweet, and spiced pork sausage is typically topped with a medley of apple ketchup, remoulade, fried and chopped onions, and zingy pickles. Fans of the pølse love the snap of the sausage (which can also be a regular brown kind, called grillpølse), combined with the tang and texture of all those toppings. It's even been claimed that even the most humdrum Danish hot dog would beat the gourmet pants off its New York counterpart, though we won't step into the middle of that debate.

We couldn't possibly comment on the claim of Danish hot dog superiority over NYC faves, so let's focus instead on the key ingredients you need to make Danish hot dogs in your own kitchen. There are online outlets selling those distinctive red pølse sausages, though if you have a specialist deli nearby, they could probably help, too. In a pinch, a good quality smoked pork sausage will help you get close to replicating that delicious Danish flavor.

While the apple ketchup on a Danish hot dog may be new to many foodies, it's easy as pie to make yourself! Cook grated apples, tomato paste, tomato sauce, onions, and vinegar on the stove for a few minutes, blitz it, and boom: you've got a sweet, tangy topping that's worthy of joining upgrades for even the most boring hot dog. 

Likewise, the Danish remoulade is easy to make, even if it is a world away from its Louisiana cousin. Both include mayonnaise, capers, and pickles, but the European sauce also throws in Dijon mustard and curry powder to amp up the flavor factor, while you can switch out the mayo for skyr yogurt. Dollop it all on the scarlet sausage along with a hefty serving of crisp pickles and onions, and it's guaranteed to blow your traditional ketchup-and-mayo dog out of the water.