Pylsur
Iceland’s beloved lamb-blend hot dog, dressed with ketchup, sweet brown mustard, remoulade and both raw and crispy onion.
- prep
- 10 min
- cook
- 10 min
- total
- 20 min
- serves
- 4
- level
- easy
Pylsur is Iceland’s national hot dog, made from a blend of lamb, pork and beef that gives it a deeper, slightly gamey flavor than an all-beef frank. Stands selling them, including a famous one by Reykjavík’s harbor, are a fixture of Icelandic life.
Ordering ein með öllu, one with everything, gets a specific stack: ketchup, then sweet brown mustard, then a mayo-based remoulade with chopped pickle, then raw onion, then crispy fried onion on top. The order matters so each sauce stays visible under the next.
Pylsur is one of the best hot dogs from around the world.
method
Boil or steam the hot dogs for about 5 minutes until hot through.
Butter the inside of the buns lightly and warm them on a dry skillet or griddle.
Make a quick remoulade by mixing the mayonnaise with the chopped sweet pickles and a little of the mustard.
Nestle a hot dog in each bun. Dress in order: ketchup first, then mustard, then the remoulade, then raw onion, then crispy onion on top.
chef's tips
- Ein með öllu, one with everything, is how Icelanders order; ask for it the same way.
- A lamb blend gives a distinct, slightly savory taste; pure beef franks are a fine substitute.
- Layer the sauces under the onions so you can still see each one on top.