🌭 Hot Dogs 🌭

Level up your party food

What should a hot dog look like?

Recipe

German invention: Original meaning a 'Dachshund'.

It's quite a challenge to find a classic hot dog recipe, since a variety has come along since its origin.

For gourmet style hot dogs and burgers, you're on your own from here on (idiosyncrasy).

Toppings (stuffings)

American style: Ketchup/mustard only

(Each city has their own streetfood style)

Danish style with remoulade

French style with mayonnaise

Research

Polish dog and Polish dog Chicago style

Icelandic hotdog

Amsterdam style - Hearing with pickles

German style bratwurst or curry wurst with Kraut

Greek style pita gyros (pronounced γύρος) - Kraut with tzatziki

Turkish style pita kebab - Kraut with tzatziki

Asian/China/Korean style with Kimchi (Kraut with spices)

Sauerkraut can also be used for burgers like they do in Chile.

For gyros/döner kebab I recommend dry roasting it in a cast iron grill pan

with high temperature, but watch over it with a hawk eye, within

less than a minute it transforms from well done into charcoal.

Gyros - Wikipedia, den frie encyklopædi

Strained yogurt - Wikipedia

Surkål eller Sauerkraut En nem hjemmelavede opskrift
Tzatziki - Opskrift på klassisk, hjemmelavet græsk tzatziki

Some would also add Greek Feta cheese to their tzatziki.

Brioche Bun - Curry Wurst - Sauerkraut with Tzatziki

So far, I've only seen professionals put all of the toppings on top, and nothing in the bottom between the bun and the sausage. But I've heard one American saying the same as me. The mustard goes in the bottom of the bun, and right over it, the raw diced onions.

The dressings on top of the sausage will keep all the other toppings sticking like a glue.

Contradiction

-A single chef doing smash burgers had in mind that all the stuffings like ketchup, mustard, onions and pickles should go on top of the beef patty, so it meets the palate first (no explanation given).

Palate

1. The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates.

2. A person's appreciation of taste and flavor, especially when sophisticated and discriminating.

Standard recipe

1 lane of ketchup

1 lane of mustard

1 lane of remoulade

I had it up to here with Danish design dressing bottles for ketchup, mustard, mayo, remoulade, etc. The nozzle in all of them are way too large for international cuisines, or like the mustard and also mustard with honey sold in glasses, impossible to dose probably with a teaspoon.

Worldwide it's known in international cuisine, that the Danes drown their food in accessories.

Sometimes less are more!

Dressingflasker, 2 stk, rød/gul | Lomax

In a sausage stand, they typically have all three layers on top of the sausages because it has to be quick, but I think the sausage bread becomes a little too dry without a layer of either ketchup, mustard or remoulade at the bottom of the hotdog bun.

Ketchup is often more splattered in its consistency, especially Heinz Ketchup with less sugar and corn starch to bind the water in it, and I strongly do not recommend that for neither a hot dog nor burger.

Crinkle-cut Beauvais pickles can also be used

Potato hot dog buns

Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale.

Soft vs. crunchy buns

Brioche buns

Small buns vs. large buns (match the length of the sausage)

Brioche Pretzel Style Hotdog Bun

(Local Shopping: First seen in Netto)

Pretzel is more commonly used for gourmet hotdogs and not classic hot dogs.

These Pretzel buns are with sesame seeds and just like with burger buns these seeds have a nutty flavor meant for use with lettuce.

Read more about Pretzel in the burger bun section.

Just like burger buns in the oven:

2 min. in the oven for a soft bun

3 min. if you prefer them crisp.

Preheat the mini oven to 180° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat)

Sausages

Pork vs. Beef

Straight vs curved (bend upwards)

Cooked vs. roasted

Red sausages (Danish)

'Kradser' (Danish, no sausages, toppings only)

Ecological sausages (Kend den på 'knækket')

Method #1

Add the sausages to a pot covered with water.
Bring the water to boiling and immediately take it off the stove to rest for 10 min, with the lid on for thin sausages used for hot dogs. For thick sausages like 'Frankfurter' etc. let them rest for 20 min. This is to prevent the sausages from the skin cracks wide open.

Method #2

For pan grilled sausages come back later...

If the package of the sausages says, 'grill sausages', then I don't recommend boiling them, then the skin might become too chewy and inedible.

Onions

What onions vs. toasted onions (med det hele)

What balance mix between raw and toasted onions?

Yellow onions (strong)

Red onions (medium)

White onions (mild for raw serving)

For more info about onions see the burger section.

Sausages

Roasting/Boiling

On a professional #level

Tinfoil

Tinfoil inner matte side

If you want to wrap your food before putting it directly in the fridge, then the matte side should face downward.

Tinfoil left side matte - right side shiny

Left matte - Right shiny upwards

The one in the middle was the first to crack open. The one on the left side was second to crack. The one to the right did not crack.

Tinfoil outer shiny side

If you want to keep your meal hot, then the shiny side should face downward. It #reflects heat.

Roasting

To avoid that they crack buy those thin sausages branded as 'grill sausages'. They tend to have a thicker and more heat resistent skin, but are less suitable for boiling in water, unless you leave them, after being boiled, at room temperature for 12-24 hours, then the skin becomes edible.

For the skin to become crisp roast thin sausages for 20 min. on medium heat until they start to gain color.

Then turn the heat down to medium-low for another 40 min. Flip them every 5-10 min.

For thin sausages like a Wiener 30-60 min. total.

For thick sausages like a Frankfurter 60-90 min. total.

As long as they sweat on the outside, they're still juicy on the inside. After that the skin gets way too overdone.

Boiling

Put the sausages in a pot with water and bring it to boil.

Once it starts to boil, immediately remove the pot from the hotplate

to avoid that they crack open and let them rest in the hot water.

For thin sausages like a Wiener 10 min. rest time.

For thick sausages like a Frankfurter 20 min. rest time.

Ringrider grillpølser

A specialty from the region South Jutland, Denmark.

Step 1-2/6 low temp. won't give the right color.

Step 3/6 middle temp. will do for a crisp skin.

Step 4/6 medium-high temp. will crack them open!

The one in the middle was unprepared for testing purposes but did not crack open.

The one to the left was prepared with traditional diagonal cuts to let the steam out, but modern research

suggests it just make it worse, letting the juicy meat dry out too fast.

The one to the right was prepared with 4-5 holes made with the tip of a knife.

Serving

Traditionally, thick sausages like

Frankfurter

Ringrider

Kålpølser

Are served with a hotdog bun on the side, not sliced or forced into the bun.

Think about how strong the flavor of the sausage is and choose a mustard that matches it.

Thin Wiener sausages match a sweet French mustard,

while cabbage sausages or 'Ringrider' sausages call for a strong mustard.

Some would prefer Dijon mustard, but that's only sold on solid glas and not in plastic tubes, making it difficult to dose right and fast. It's also not a typical Danish style to use Dijon mustard for hotdogs.

Thick sausages tend to be spicier than the thinner ones

and are traditionally, served with a strong mustard.

Some chefs might have been taught in culinary school that the strongest flavors should hit the palate first.

When it comes to a strong mustard served in hotdogs I strongly disagree.

The mustard goes in the bottom of the hotdog bun disputing what you see professionals do.

For more info on mustard see the burger section.

They claim that a sweet French mustard is popular and on the move in Denmark.

That's right, girls only!

Thin or thick sausages a strong mustard is the indigenous Viking style for boys!

Danish/Swedish Cuisine

Mashed potatoes

Swedish

Mashed potatoes with sausage called 'Potatismos med korv' in Swedish is a very popular dish traditionally served in grill bars.

Danish

Mashed potatoes with diced bacon and onions fried in the bacon fat often served with pickled beets and sprinkled with chives or parsley called 'Brændende kærlighed' is a traditional Danish dish.

Mashed Potatoes

For a Swedish sausage dish which actually is a Danish recipe with sliced potatoes instead of mashed potatoes go here.

Another trend which is not Scandinavian is to use mashed potatoes for potato donuts with raspberry jelly.

Mashed potatoes are also used for making hot dog potato buns with the same intend as Brioche hot dog buns using eggs which is to keep the hot dog buns fresh for as long as possible to meet the supermarkets demands for an on-demand culture.

While onto what mashed potatoes can be used for, you might look into a classic British shepherd's-pie with grated Parmesan cheese on top.

Recipes

Potatismos med fläskfärs (Wallenbergere/krebinetter/karbonader/pork patty).
Potatismos med klassisk gulasch (gullasch or gullash på dansk)
Potatismos med tärnat bacon på dansk vis (brinnande kärlek)
Potatismos med korv på svensk vis (traditionally served on Swedish grill bar style)

Entry Level

Potatismos är ett gammaldags recept på potatis som har passerat bäst före-datum. Färsk potatis duger inte!

Ta ut potatisen ur kylskåpet och förvara den i rumstemperatur i ett par veckor innan tillagning.'

Another dish where fresh ingredients won't work is Sønderjysk Øllebrød!

Spinach

Spinach contains a high-level amount of water, so chefs recommend an extra grind of salt and peber.