What makes Icelandic hot dogs unique?
Icelandic hot dogs are typically made from a blend of lamb, pork, and beef, giving them a distinct flavor. The traditional toppings, especially the remoulade and fried onions, also set them apart.
LUNCH
Icelandic Pylsur: Hot Dogs with Crispy Onions & Remoulade
Bring the vibrant flavors of Reykjavik's street food scene into your home with this recipe for authentic Icelandic pylsur. These beloved hot dogs are elevated with a generous topping of golden, crispy fried onions and a zesty, creamy remoulade sauce, offering a truly satisfying and unique meal experience.
HOW TO MAKE IT
Let's cook.
01
Prepare the remoulade sauce: In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1/2 teaspoon curry powder, and 1/4 teaspoon garlic powder. Stir well and set aside to allow flavors to meld.
02
Fry the onions: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the thinly sliced yellow onion and cook for 10-12 minutes, stirring occasionally, until deeply golden brown and crispy. Remove from heat and drain on a paper towel-lined plate.
03
Cook the hot dogs: You can grill, pan-fry, or boil the hot dogs. For pan-frying, heat a clean skillet over medium-high heat and cook the hot dogs for 5-7 minutes, turning frequently, until browned and heated through. For boiling, bring a pot of water to a rolling boil, add hot dogs, and cook for 3-5 minutes until heated through.
04
Warm the hot dog buns: Lightly toast the hot dog buns in a dry skillet over medium heat for 1-2 minutes per side, or steam them for 30 seconds until soft.
05
Assemble the pylsur: Place one cooked hot dog in each warmed bun. Top generously with the prepared remoulade sauce and a heap of crispy fried onions. Serve immediately.
About This Recipe
Bring the vibrant flavors of Reykjavik's street food scene into your home with this recipe for authentic Icelandic pylsur. These beloved hot dogs are elevated with a generous topping of golden, crispy fried onions and a zesty, creamy remoulade sauce, offering a truly satisfying and unique meal experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, consider steaming the hot dogs in beer or a mixture of water and a little beef broth. Ensure your onions are sliced very thinly for the best crispy texture. You can also add a sprinkle of fresh dill to the remoulade for an extra layer of flavor.
Easy Substitutions
If lamb-based hot dogs are unavailable, high-quality all-beef hot dogs are a good alternative. For a vegetarian option, use plant-based hot dogs. If you don't have sweet pickle relish, finely chopped dill pickles with a pinch of sugar can work. Onion powder can be used if fresh garlic powder is not available.
Storage & Reheating
Assemble pylsur should be eaten immediately. Leftover fried onions can be stored in an airtight container at room temperature for up to 2 days, though they may lose some crispness. Remoulade sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve these Icelandic Pylsur with a side of crispy potato chips or French fries. A simple green salad with a light vinaigrette would also complement the richness of the hot dogs. For a true Icelandic experience, pair them with a cold soda or a local Icelandic beer. They are also fantastic as a casual party food.
Common Mistakes
Overcooking the hot dogs can make them tough and dry; cook just until heated through and lightly browned. Not slicing the onions thinly enough will prevent them from getting truly crispy. Overcrowding the pan when frying onions will steam them instead of frying them; cook in batches if necessary. Skipping the remoulade or using a generic mustard will significantly alter the authentic flavor. Not warming the buns can result in a less enjoyable texture.
Frequently Asked Questions
Can I make the remoulade ahead of time?
Yes, the remoulade can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors often improve after a few hours.
What kind of hot dog buns should I use?
Soft, slightly sweet hot dog buns are ideal. Steaming them briefly before serving makes them extra soft and pliable, which is traditional.
MORE TO KNOW
The Icelandic pylsur is more than just a hot dog; it's a cultural institution. The unique lamb-based hot dogs, combined with the specific condiments, create a flavor profile distinct from typical American hot dogs. The remoulade, often called 'pylsusinnep' (hot dog mustard) in Iceland, is a creamy, slightly sweet, and tangy sauce with a hint of curry, which is crucial to the authentic experience. Don't skip the fried onions; their crunch and savory depth are essential to this dish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.