Pølser

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Pølse is a type of boiled sausage very common in Denmark.^[1] Since hot dog stands are ubiquitous in Denmark some people regard pølser one of the national dishes. Their most noticeable aspect (never the fried ones) is that the cover often contain a traditional red dye which makes it look bright red. 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.

[edit] Other Scandinavian sausages

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 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 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.

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.

Finland cuisine is noted for hot dogs with a unique dye, lending an almost lavender color to all dogs. Finns eat their dogs with salt and pepper sprinkled on top.

[edit] See also

• Pölsa

[edit] Notes

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