Danish hot dogs

Adam Liaw
Danish hot dogs.
Danish hot dogs. Photo: William Meppem

Hot dogs 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.


6 extra-long frankfurters (or 9 ordinary frankfurters)

6 hot dog rolls

½ cup sliced dill pickles

½ red onion, finely diced

2 tbsp Asian fried shallots

tomato sauce, to serve

mild mustard, to serve


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


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 150°C) 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.

Also try: Adam Liaw's salmon ali nazik

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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