Icelandic Hot Dog (Pylsa): Recipe and Guide

What's in it

9 parts read from its 7 ingredient lines, its title and its method.

Sausage

• Natural-casing frank “4 hot dogs in natural casing, lamb-based if you can find them (otherwise good-quality beef or beef-and-pork frankfurters)”

Bun or wrap

• Plain soft bun “4 soft hot dog buns”

Cooking

• Boiled or simmered from the method

Toppings

• Raw onion “½ small white onion, very finely diced”
• Crispy fried onions “½ cup (about 30 g) crispy fried onions”

Sauces and condiments

• Dijon mustard “4 tablespoons pylsusinnep (sweet brown mustard); as a rough stand-in, stir 1 tablespoon brown sugar into 3 tablespoons Dijon or brown mustard”
• Sweet mustard (pylsusinnep, Danish, Swedish) “4 tablespoons pylsusinnep (sweet brown mustard); as a rough stand-in, stir 1 tablespoon brown sugar into 3 tablespoons Dijon or brown mustard”
• Ketchup “4 tablespoons ketchup”
• Remoulade “4 tablespoons remoulade (a Danish-style remoulade is a close match)”

Against the usual Icelandic

It has 5 of the 5 parts of the usual Icelandic pylsa: crispy fried onions, raw onion, ketchup, sweet mustard (pylsusinnep, Danish, Swedish) and remoulade.

A lamb, pork and beef sausage in a soft bun 'með öllu', with everything: crispy fried onion, raw onion, ketchup, sweet brown mustard (pylsusinnep) and remoulade.