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Rød pølse (Red sausage, ) is a type of brightly red, boiled pork sausage very common in Denmark. Since hot dog stands are ubiquitous in Denmark, some people regard røde pølser as one of the national dishes. They are made of the Vienna type and the skin is colored with a traditional red dye (carmine).[1]
Traditional preparation
Rød pølse are to be heated in hot water and are commonly served with remoulade, mustard or ketchup, fried onions and pickled sliced cucumber (gherkin).[2]
Scandinavian sausages are usually made of 60–80% finely ground pork, spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onions and sugar may also be added). Water, lard, pork rind, potato starch flour and soybean or milk protein are often added as fillers.[3] Nearly all commercially available sausages are industrially precooked to be subsequently fried or heated in boiling water.[3]
In Norway, sausages are most often served in white buns, or in a traditional flat bread. The sausages are grilled or warmed in hot water, and they are normally served with ketchup or mustard. An alternative condiment to the sausages may be mashed potatoes.[4]
In Iceland, the sausages may contain mutton, giving them a distinct taste.[5]
Legend
Legend has it, that it was once ordered that day-old sausages be dyed as a means of warning.[1]
See also
- Pølsevogn, Danish hot dog stands
- Pölsa is a similar-sounding word in Swedish, but the Swedish word for sausage is "korv".
- Hot dog is a similar sausage found in other parts of the world.
- List of sausages
Notes
- ^ a b Reinhold Carle, Ralf Schweiggert: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2016. Pages 409 and 415. ISBN 978-0081003718.
- ^ Fran Parnell, Joan Gannij: Insight Guides Scandinavia, Insight Guides, 2012. ISBN 978-1780050355.
- ^ a b Nichola Fletcher (text), Caroline Bretherton (recipes): Sausage – A country-by-country photographic guide with recipes, London, Dorling Kindersley, 2012. Page 94. ISBN 978-0756689834.
- ^ Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 407. ISBN 978-1118522691.
- ^ Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 340. ISBN 978-1118522691.