Pylsur (Icelandic Hot Dog)
This iconic Icelandic hot dog is famous for its unique combination of condiments. A lamb-based sausage is gently boiled, placed in a steamed bun, and topped with sweet mustard, remoulade, ketchup, and a mix of raw and crispy fried onions for a symphony of flavor and texture.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain eggs and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcslamb hot dog
- 4 pcshot dog bun
- 1,000 mlwater, for boiling
Condiments
- 40 gyellow onion, finely chopped
- 4 tbspcrispy fried onion
- 4 tbspketchup
- 4 tspsweet brown mustard
- 4 tbspremoulade
Equipment
saucepan · cutting board · knife · steamer basket
The method
Step by step
- 1
Prepare the raw onion topping by chopping it very finely.
About 3 min
- 2
Fill a medium saucepan with water and bring it to a boil over high heat.
About 5 min
- 3
Add the hot dogs to the boiling water, then reduce the heat to maintain a gentle simmer.
About 1 min
Cook’s note: Boiling vigorously can cause the hot dogs to split.
- 4
Simmer the hot dogs for about 5 minutes, or until fully heated through.
About 5 min
- 5
During the last 2 minutes of cooking, place the buns in a steamer basket over the saucepan to warm and soften them.
About 2 min
Cook’s note: If you don't have a steamer, wrap the buns in a damp paper towel and microwave for 20-30 seconds.
- 6
Place one cooked hot dog into each warm bun.
About 1 min
- 7
Drizzle a line of ketchup, sweet brown mustard, and remoulade along the length of each hot dog.
About 1 min
- 8
Sprinkle the finely chopped raw onion and the crispy fried onions over the sauces.
About 1 min
- 9
Serve immediately while hot.
Keep it good
Pylsur are best eaten immediately and do not store well once assembled.
Reheating is not recommended.
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