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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. Røde pølser are of the Vienna type and the skin is coloured with a traditional red dye (carmine). They are to be heated in hot water and are commonly served with remoulade, mustard or ketchup, fried onions and pickled sliced cucumber. Legend has it, that it was once ordered that day-old sausages be dyed as a means of warning.
Scandinavian sausages are usually made of 60–80% 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 starch 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. When bought from hot dog stands, it is often served with mustard, ketchup, and remoulade.
In Norway, sausages are most often served in white buns, or in the more traditional lompe. The sausages are grilled or warmed in hot water, and they are normally served with ketchup and mustard. An alternative condiment to the sausages may be mashed potato. The Vienna type sausage is the most common hot dog-style sausage in Norway and Denmark.
In Iceland, lamb may be added to sausages, giving them a distinct taste.
- 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.