Pølser

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Pølse is the Danish and Norwegian word for sausage (plural: pølser). Since hot dog stands are ubiquitous in Denmark some people regard pølser one of the national dishes.

Scandinavian sausages are usually made of 60-75 % 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 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. The most noticeable aspect of Danish cooked sausages (never the fried ones) is that the cover often contain a traditional red dye which makes it look bright red. They are also called wienerpølser and legend has it they originate from Vienna where 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. The Swedish falukorv is a similarly red-dyed sausage, but about 5 cm thick, usually cut in slices and fried. Unlike ordinary sausages it is a typical home dish, not sold at hot dog stands. In Sweden sausages are often accompanied by potato mash rather than bread. On Iceland, lamb may be added to sausages, giving them a distinct taste.

Compare to Swedish pölsa.