📝 About This Recipe
Step into the heart of Copenhagen with the Rød Pølse, Denmark's beloved 'red sausage' that has been a street-side staple since the 1920s. These vibrant, beechwood-smoked pork sausages are famous for their distinct snap and striking crimson hue, traditionally served in a warm bun with a symphony of contrasting textures. This recipe brings the authentic Pølsevogn experience to your kitchen, featuring the essential trio of remoulade, pickled cucumbers, and crispy fried onions.
🥗 Ingredients
The Sausages
- 8-12 pieces Danish Rød Pølser (Authentic red-skinned pork sausages, available at specialty markets)
- 2 quarts Water (For poaching)
- 1 Bay leaf (To flavor the poaching water)
The Bun and Toppings
- 8-12 pieces Hot Dog Buns (Top-sliced brioche or classic soft white buns)
- 1/2 cup Danish Remoulade (A yellow, curry-based pickle sauce)
- 1 cup Danish Pickled Cucumbers (Agurkesalat) (Thinly sliced sweet and sour pickles)
- 1 cup Crispy Fried Onions (Ristede Løg) (Store-bought or homemade crunchy onions)
- 1/2 cup Raw White Onion (Finely diced for a sharp bite)
- 1/4 cup Danish Sweet Mustard (Pølsesennep) (Or a mild Dijon style)
- 1/4 cup Ketchup (Classic tomato ketchup)
👨🍳 Instructions
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1
Begin by preparing your toppings. Finely dice the raw white onion and set aside in a small bowl. Ensure your pickled cucumbers are drained of excess brine.
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2
Fill a large wide pot with 2 quarts of water. Add the bay leaf and bring the water to a rolling boil.
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3
Crucial step: Once the water boils, turn off the heat completely. Never boil a Rød Pølse, as the delicate skin will split and lose its signature 'snap'.
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4
Carefully lower the red sausages into the hot water using tongs. Cover the pot with a lid.
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5
Allow the sausages to poach gently in the residual heat for 5 to 8 minutes. They should be heated through but remain firm.
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6
While the sausages are poaching, lightly steam your buns. You can do this by placing a wire rack over the poaching pot for 30 seconds or wrapping them in a damp paper towel and microwaving for 10 seconds.
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7
Open each warm bun carefully. Traditionally, the bun is sliced down the top rather than the side.
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8
Remove a sausage from the water, shaking off any excess liquid, and nestle it into the warm bun.
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9
Apply a generous line of ketchup down one side of the sausage and the sweet mustard down the other side.
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10
Spoon a thick layer of Danish remoulade directly over the center of the sausage.
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11
Sprinkle a tablespoon of raw diced onions over the remoulade for freshness.
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12
Layer 3 to 4 slices of pickled cucumbers (Agurkesalat) along the length of the sausage.
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13
Finish with a heavy-handed sprinkle of crispy fried onions. The crunch is the most important part of the texture profile!
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14
Serve immediately while the sausage is hot and the onions are perfectly crisp.
💡 Chef's Tips
Never let the water boil once the sausages are added; a split skin is considered a failure in Danish hot dog culture. If you cannot find authentic Danish remoulade, mix mayo with a little curry powder, chopped capers, and turmeric. Use 'Ristede Løg' (Danish fried onions) found in the international aisle; they are crispier and saltier than American salad toppers. For a 'Fransk Hotdog' variation, use a hollowed-out baguette roll and fill the cavity with dressing before inserting the sausage.
🍽️ Serving Suggestions
Pair with a cold Danish Pilsner or a glass of Cocio (Danish chocolate milk) for the ultimate authentic experience. Serve with a side of extra pickled cucumbers to cut through the richness of the pork. Offer extra napkins—a properly loaded Rød Pølse is notoriously messy to eat! Great as a late-night snack or a casual lunch during a backyard gathering.