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.
Ingredients
- Pølser with cheese sauce
- 1 hot dog bun
- 1 hot dog sausage
- 1 tbsp cucumber salad
- mustard
- 1 to 2 tbsp cheese sauce
- deep-fried onions
- finely chopped chives
- Cheese sauce:
- 2 dl whole milk
- 1 tbsp wheat flour
- 25 g butter
- 100 g Le Gruyére AOP cheese
- couple of pinches of cayenne pepper
- 1 tsp of Tabasco
- Deep-fried red onions:
- 3 red onions
- 2 dl red wine vinegar
- water
- 1 dl wheat flour
- 1 dl corn starch
- For deep-frying:
- 4 dl vegetable oil (turnip rapeseed, sunflower)
Preparation
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Insert the grilled or steamed sausage between the warmed hot dog bun.
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Add cucumber salad, mustard and cheese sauce onto the bun. Decorate with deep-fried onions and finely chopped chives.
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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.
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Keep the cheese sauce warm until the hot dog is served.
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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.
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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.
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Heat the oil to 180 degrees.
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Lift the onion rings from the flour to the colander and knock out all excess flour through a colander into another bowl.
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Pour the onion rings from the colander into the hot oil and cook for 1 to 2 minutes until crispy.
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Lift the onion rings to drain on a kitchen paper and sprinkle some salt on the rings.
Bon
Appétit
Appétit
