In actuality this is a Danish Style Hot Dog. In Denmark the Frankfurter used is known as a Red Polse. It’s a bright red, pork hot dog. I searched and searched for a real Red Polse, but they just aren’t available in the United States. It appears importing meat products from Europe is a difficult task. Instead I used a good quality beef/pork hot dog.
Making the rest of the hot dog as close to the genuine article was important because I didn’t have the right hot dog. The highlight of a Danish Hot Dog is the remoulade sauce normally used. After a couple of emails and some internet searches I was able to come up with a proper Danish Hot Dog Remoulade sauce. Traditionally this sauce is made with a 50/50 mixture of pickled vegetables and mayonnaise.
If you want to stay traditional cook your Frankfurter on a flat top griddle until it starts to get a nice crispy skin on it. Since this is the BBQ Grail I had to use something outdoors I used a cast iron grill pan on my Weber Kettle. Place it in your bun and top with the remoulade sauce and/or mustard and ketchup, pickled cucumber slices AND then topped with fried onion strings.
You’ve got to have the fried onion strings. The closest we have to them here are the famous French’s fried onions. You know, the ones you find at Thanksgiving to top your green bean casserole.
Dig in and enjoy…you’ve got a Danish Style Hot Dog!
Danish Hot Dog Remoulade Sauce
Pickled vegetables – about 2 cups
3 ounces carrots, finely diced
3 ounces cauliflower, finely diced
1½ ounces shallots, finely diced
1½ ounces bell pepper, finely diced
5 ounces sugar
½ cup white wine vinegar
1 tablespoon Dijon mustard
2 tablespoon sweet mustard (honey mustard)
1 tablespoon curry
1 tablespoon turmeric
Freshly ground pepper
1 tablespoon cornstarch, dissolved in a little water
Wash the vegetables and cut into fine dice. Place them in a pot, cover with water and add a little salt. Bring to a boil, and cook until tender but still firm, about 3 minutes. Drain all water from vegetables and set aside. Add sugar, vinegar, sweet and sharp mustard, as well as spices return to a boil. Add salt and pepper to taste. Add dissolved corn starch to thicken.
Add the vegetables, and let them simmer for a couple of minutes.
Place the pickled vegetables in very clean pickle-jars and refrigerate.
To make the Remoulade chop the pickled vegetables and mix with an equal amount of mayonnaise. Chill before using.