📝 About This Recipe
Step into the chilly streets of Reykjavik with the legendary Icelandic Pylsur, often called the 'world's best hot dog.' Unlike standard beef franks, these sausages are crafted from a unique blend of Icelandic lamb, pork, and beef, giving them a distinct, savory depth. Topped with a symphony of crunchy onions, sweet brown mustard, and creamy remoulade, this dish is a masterclass in texture and balanced Nordic flavors.
🥗 Ingredients
The Hot Dogs
- 4-6 pieces Icelandic Hot Dogs (SS Pylsur brand preferred) (Must contain lamb; substitute with high-quality lamb/beef blend if unavailable)
- 12 ounces Beer (Pilsner style) (Used in the poaching liquid for authentic flavor)
- 2 cups Water (To dilute the poaching liquid)
The Bun and Fresh Toppings
- 4-6 pieces Top-split Hot Dog Buns (Brioche style works beautifully)
- 1/2 White Onion (Very finely minced)
- 1 cup Crispy Fried Onions (Store-bought Danish style (Ristaðir laukar))
The Signature Sauces
- 1/2 cup Pylsusinnep (Icelandic Sweet Mustard) (Or a mix of Dijon, honey, and a dash of brown sugar)
- 1/2 cup Mayonnaise (For the remoulade base)
- 1 tablespoon Capers (Finely chopped)
- 2 tablespoons Cornichons (Finely minced)
- 1/4 teaspoon Curry Powder (The secret ingredient for Icelandic remoulade)
- 1/4 cup Ketchup (Preferably made with apple puree for sweetness)
👨🍳 Instructions
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1
Prepare the Icelandic Remoulade: In a small bowl, whisk together the mayonnaise, chopped capers, minced cornichons, and curry powder. Let it sit in the fridge for at least 15 minutes to allow the flavors to meld.
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2
Finely mince the raw white onion. You want the pieces to be very small so they provide a sharp bite without overpowering the other textures.
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3
In a medium saucepan, combine the beer and water. Bring the liquid to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this can cause the hot dog casings to burst.
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4
Carefully place the hot dogs into the poaching liquid. Simmer gently for 5-7 minutes until they are heated through and plump.
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5
While the hot dogs poach, steam your buns. You can do this by placing a steamer basket over the poaching liquid for 30-60 seconds or wrapping them in a damp paper towel and microwaving for 10 seconds. They should be pillow-soft.
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6
Begin the assembly 'Ein með öllu' (one with everything) style. First, squeeze a line of ketchup along the bottom of the warm bun.
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7
Sprinkle a generous tablespoon of raw white onions over the ketchup.
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8
Add a layer of the crispy fried onions on top of the raw onions. This 'hidden' layer ensures the onions stay crunchy and don't fall out.
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9
Use tongs to lift a hot dog from the poaching liquid, shaking off excess moisture, and nestle it into the prepared bun.
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10
Drizzle a generous amount of the sweet brown mustard (Pylsusinnep) in a zigzag pattern over the sausage.
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11
Finish with a final generous drizzle of the prepared remoulade sauce across the top.
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12
Serve immediately while the bun is steaming and the sausage is hot.
💡 Chef's Tips
Always poach, never grill; the snap of the natural casing is best preserved in liquid. If you can't find Icelandic mustard, mix 3 parts yellow mustard with 1 part honey and 1 part apple cider vinegar. The secret to the 'crunch' is using both raw and fried onions—don't skip either. Using beer in the poaching water is the authentic 'Bæjarins Beztu' secret for added malty depth. For the best bun texture, steam them just before serving; a toasted bun is not traditional for this recipe.
🍽️ Serving Suggestions
Pair with a cold Icelandic Pilsner or a crisp Apple Cider. Serve with a side of lightly salted root vegetable chips. A cold glass of 'Appelsín' (Icelandic orange soda) is the most traditional non-alcoholic pairing. Follow up with a small bowl of Icelandic Skyr with berries for a complete Nordic experience.