Danish hotdogs

Adam Liaw
Scandi-style hotdogs with remoulade.
Scandi-style hotdogs with remoulade. Photo: William Meppem
Difficulty
Easy
Dietary
Kid-friendly

Hotdogs may be the one food to unite all of Scandinavian cuisine. Wrapped in potato pancakes in Norway, topped with prawn mayonnaise in Sweden, or crispy onions and remoulade in Denmark, picture grabbing one of these from a pølsevogne on a cold Danish day.

Ingredients

6 extra-long frankfurters (or 9 ordinary frankfurters)

6 hotdog rolls

½ cup sliced dill pickles

½ red onion, finely diced

2 tbsp Asian fried shallots

tomato sauce, to serve

mild mustard, to serve

Remoulade

1 cup mayonnaise

½ brown onion, finely chopped

2 tbsp chopped capers

2 tbsp chopped dill pickles

½ tsp curry powder

¼ tsp turmeric

1 tbsp lemon juice

pinch of salt

pinch of sugar

2 tsp Dijon mustard

Method

For the remoulade, combine all the ingredients. Allow to stand for at least 10 minutes before using – the longer you allow the remoulade to stand, the more the colour from the turmeric will develop.

Boil the frankfurters according to their packet directions. Warm your hotdog rolls by wrapping them in a tea towel sprinkled with a little water and placing them in a warm oven (around 150C) for 10 minutes.

Place sausages into each bun so they overhang the edges of the bun. Top with the remoulade, pickles, red onion and fried shallots. Serve with tomato sauce and mustard.

If you like this recipe try my Mexican-inspired taco dogs