How to hotdog the Scandinavian way
Look, we have told the world that we’re all about nature. That we forage for weird plants, eat sour milk and lead wholesome, healthy lagom lives. This is, of course, sort of true.
There is another little thing that we Scandinavians ‘do’, though. A lot. We hotdog. Okay, it’s not a verb, but it should be – and we want to hotdog with you, too.
What’s so good about a Scandi Hotdog?
Obviously, the most important part. There are many varieties, but the best ones are rather high meat content (go figure) – brands such as small food producer Per I Viken do the best ones on the market. The style of sausage in Scandinavian is always a wiener type sausage.
In Denmark, they like RED coloured sausages. Why? It started as a bit of a ploy. In the olden days, the hotdog vendors were allowed to sell yesterday’s sausages for pittance to the kids – BUT they had to add red colouring to the water so people know they were getting day-old sausages. Nowadays, this type is the most famous of them all – and no, they are no longer old, but are just made like this for nostalgia reasons.
These are most popular with the Danes… The red thing, it’s a Danish thing.
It’s a funny one, but we don’t like long buns. Our buns are short and way too small for the sausage. Yeah, we know – but that’s how we like them. We don’t do long buns. We do good, shorter buns – less bread.
We take our topping serious. Go to the bottom of this post for the country specific ‘ways’ – but here is a low-down:
It’s never Heinz. It’s usually a more spiced variety that is made for our hotdogs. Try Idun for a Norway style – or Bähncke for a superb Danish ketchup.
Again, Bähncke is a good one – or Idun from Norway, especially for hotdogs. We also have Swedish Slotts mustard, but it is quite strong, so only for the initiated.
Absolutely essential, if you are a Dane. It’s very nice, too. (also goes with chips, fish, beef and anything else, really)
Delicious on burgers, hotdogs, sandwiches.
The Danes favour this: We like raw.
Several options here. Boston Pickles is chopped pickles from Sweden, with a bit of seasoning. Or go for the ever popular Smörgåsgurka from Sweden – a crunchy pickle, quite sweet. Lastly, the Danish Agurkesalat – thinly sliced pickles – perfect on top of those red sausages.
Chopped pickles (usually smörgåsgurka) mixed with mayonnaise – favoured by Swedes.
A bun, a red sausage, ketchup, mustard, remoulade, raw OR crispy onions. Or both. Pickled Agurkesalat.
A potato pancake called a lompe, brown pølse sausage, ketchup, mustard.
A bun, a brown wienerkorv, ketchup, mustard, Bostongurka or Gurkmajonäs.
Sweden 2: The above, but with a dollop of mashed potato on top. Known as Halv Special (A Half Special). Add another Sausage as it is Hel Special (Full Special)
Sweden 3: Bun, sausage, prawn mayonnaise. Well, yes, it’s a thing. Some add ketchup, too. And yes, some add mash as well. It’s a Swedish thing, we’ve given up questioning this.