Ristet Hotdog
A griddled Danish sausage dressed with mustard, ketchup, remoulade, raw and crispy onion, and sweet pickled cucumber.
- prep
- 10 min
- cook
- 10 min
- total
- 20 min
- serves
- 4
- level
- easy
Ristet means roasted, or griddled, in Danish, distinguishing this version from the boiled hot dogs, called kogt, sold at the same stands. Griddling the sausage on a hot flat-top gives it a browned skin that a simple boil never develops.
Danish remoulade, a tangy, slightly sweet mayonnaise sauce built on chopped pickles and mustard, is the ingredient that makes this dog unmistakably Danish, and a few slices of sweet pickled cucumber on top add a final crunch alongside the raw and crispy onions.
Ristet Hotdog is one of the best hot dogs from around the world.
method
Griddle the sausages on a hot flat-top or in a skillet, turning, for 6 to 8 minutes until browned all over and hot through.
Warm the buns on the griddle alongside the sausages.
Nestle a sausage into each bun.
Dress with mustard, ketchup, a generous spoon of remoulade, raw onion and crispy onion, then finish with slices of sweet pickled cucumber.
chef's tips
- Griddling gives more flavor than boiling; look for a hot, dry flat surface rather than a nonstick pan on low.
- Danish remoulade is sweeter and more mustard-forward than French versions; a mayo base with chopped pickle, mustard and a little turmeric gets you close.
- Do not skip the sweet pickled cucumber; it is what makes this recognizably Danish.