Rød Pølse is a type of boiled sausage very common in Denmark and Norway. Their most noticeable aspect is that the skin often contains a traditional red dye making it bright red. Røde pølser are commonly served with remoulade, mustard or ketchup, dried onions and pickled cucumber. Legend has it was once ordered that day-old sausages be dyed as a means of warning. Other sources claim a butcher in Lyon was first to invent red-dyed sausages. In Norway, sausages are most often served in white buns, or in the more traditional lompe. The sausages are grilled or boiled, and they are normally served with ketchup and mustard. An alternative condiment to the sausages may be mashed potato. The wiener-variety is the most common hot dog-style sausage in Norway.
Scandinavian sausages are usually made of 60-80 % very finely ground pork, very sparsely spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added as fillers. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand.
In Iceland, lamb may be added to sausages, giving them a distinct taste.
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Pølse , en.wikipedia.org
Scandinavian Streetfood: Rød Pølse, the Essence of Danish Hot Dogs , www.seriouseats.com
Best hot dog / polse in Copenhagen? , chowhound.chow.com