Let’s get one thing straight — if you ever stroll down a busy street in Copenhagen and spot a red and white cart with the word Pølsevogn (meaning “sausage wagon”), stop. Don’t think. Just stop and order a hot dog. Because in Denmark, this isn’t your typical fast food. This is a moment of pure, nostalgic joy — the kind that comes wrapped in a soft bun with mustard on your fingers and a smile you didn’t even know you needed
Pølser (pronounced purl-suh) is the Danish word for sausage, but it means so much more than that. It’s a tradition, a craving, a beloved bite at football games, festivals, ferry terminals, and even midnight snacks after a night out.
A Quick Look Back – From Farm Sausages to National Pride
In the past, Denmark has had an undying affection for pork, and sausage-making dates back, in cold months, to preserve meat and make use of all parts of the animal. However, Pølser became a street food phenomenon probably in the 1920s when the sausage carts began appearing in the cities
Through these stands, the working classes could get hearty food, and this tradition caught up
These stands made hearty food accessible to the working class, and the tradition stuck. Over the years, it became a part of Danish identity — loved by kids, adults, tourists, and grandpas alike. Today, Denmark consumes more hot dogs per capita than almost any other country in Europe — and it’s easy to see why.
Ingredients
- 4 Danish-style red sausages ( r o d e p o l s e r )
- Can not locate those? Take ordinary hot dogs, frankfurters or smoked pork sausages. You may even dye them in food-safe Red Dye to give them a more realistic look
- 4 tender hot dog rolls (not toasted, instead steamed Danish-style)
To Make Toppings:
- Danish remoulade (mayonnaise+ pickles + curry powder)
- Ketchup
- Strong mustard (Dijon or yellow would be fine)
- Onions- finely cut raw onions
- Onions, crispy fried
- Slices of cucumber pickled in vinegar or red cabbage pickled in vinegar
Ingredients
Step 1: You don’t grill these — they’re gently simmered. Bring a pot of water to a simmer (not boiling), then place the sausages in and let them heat through for 5–7 minutes, until warm and plump.
Don’t boil — you’ll split the skin and lose the snap.
Step 2: Danish hot dog buns are pillowy-soft. The easiest way? Put in a wet towel and heat in a microwave for around 20 seconds, or leave them on a steaming water pot for about a minute or two
Step 3: While the sausages heat, chop your raw onions, gather your sauces, and lay everything out — this is all about fast assembly once things are warm
Step 4: Place the sausage snugly into the steamed bun. Then layer your toppings:
- A squiggle of mustard
- A line of ketchup
- A spoon of remoulade
- Sprinkle of raw onions
- A shower of crispy fried onions
- A couple of pickled cucumbers or cabbage ribbons on top
Have fun with the order — Danes aren’t strict, but texture balance is key.
Step 5: Eat it immediately, when it is fresh, steaming hot, succulent and oozing
Serving Tips
- Serve with a side of French fries or just eat it standing up, like at a real pølsevogn
- Offer napkins — it gets messy in the best way
- Have a fresh Danish beer, soda or even chocolate milk (yes, it exists)
The game would be ideal to use on a backyard gathering, game night or even a crazy dinner night with the family.
More About Polser
Pølser isn’t trying to be fancy. It does not have to be. It is the type of food which grabs you by its fingers and says, Relax. Enjoy. The more you live, the more mustard and crispy onions you need”
It does not matter whether you remember one of your specific memories about the trip in Denmark or making the discovery, Pølser can transport a bit of Danish life right to your hands. No cutlery. No fluff. It is just plain, down-home, eat-with-your-hands happiness
Or the next time you have a craving for something fun, filling and rabidly messy, go Danish. Go Pølser.
