Hey Monday, stick this in your pipe and smoke it! Because that slightly smokey flavour is just what we’re after, thank you.
Sticking it to Mondays is kind of the whole point of every Street Food Monday. But these Danish-licious dogs are perhaps the most Monday defying recipe yet!
I know what you’re thinking. ‘Yo, Sarah, hot dogs on the street? That’s kind of a New York thing. What’s with the Danish connection?’
Firstly, I like your Brooklyn accent. Secondly, yeah I know about New York hot dogs. But, in addition to being completely in love with NYC, I am something of a Scandi-file.
Give me the brightly coloured facades of the buildings in Nyhavn, the steely grey seas and skies, and all the Viking history I can handle, because I love it! And what’s more, whilst the hot dog is undoubtedly popular in NYC, it is THE street food of Denmark.
Hot Dog stands are pretty ubiquitous in a lot of the cold countries of the world, because sausage making has a long standing tradition in these countries as a means of preserving meat for Winter.
The real genius of these dogs is the toppings. Sure, ketchup and mustard are great. I can even get down with sauerkraut. But the Danish toppings are my new go-to choices. There’s the remoulade, an awesome tangy, mustardy mayonnaise, kind of similar to tartare sauce.
The pickles! I mean, why haven’t I put pickles on a hot dog before now? But the best part is the onion. You know those crunchy fried onions that you buy in a jar? I get them in the asian section of my supermarket. Yeah, an absolute avalanche of those guys goes on, along with finely diced raw onion.
And it’s the two types of allium together that is just so good. Super crunchy, super fresh, salty, tangy, fresh, creamy, salty and smokey. This hits all my buttons you guys.
So tell me, are you a hot dog purist? Or a happy hot dog world traveller? Also, who wants to come on a European hot dog adventure with me? Pack sweatpants.
- 4 hot dog buns
- 4 hot dogs (lightly smoked, preferably)
- dill pickles, sliced
- raw onion
- fried onion (sometimes packaged as fried shallots)
- 2 tsp grain mustard
- 2 tsp yellow (American) mustard
- 4 tbsp mayonnaise
- 1 tbsp each chopped pickles, raw onion, capers, tarragon (optional)
- dash of curry powder (optional)
- Mix together the ingredients for the remoulade and set aside.
- Prepare the hot dogs in your preffered method. I boil mine, but a grilled hot dog is also pretty great. Either way, make sure they're properly heated through and cooked.
- Split your hot dog buns, and place a hot dog in each one. Top with a hefty portion of fried and raw onion, plenty of sliced pickles and plenty of remoulade.
- Serve with sweet potato chips, if desired, and PLENTY of napkins.