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, all very true.
However, there’s 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 nostalgic reasons.
These are most popular with the Danes… The red thing, it’s a very 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 its a bit odd – but that’s how we like them. 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 basic guide:
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 Johnny’s mustard – a first Swedish favourite.
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. Make at home.
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.
Stop press! Some Norwegians also use a waffle as a base for a hotdog. Apparently, it’s not illegal.
A bun, a brown wienerkorv sausage, 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 cocktail. Well, yes, it’s a thing. Some add ketchup, too. And yes, some add mash as well. We’ve given up questioning this.