The Berlin Dog by Katrine & steven

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
4 hot dog buns
5 teaspoons of Curry Ketchup
A handful of crispy French Fries
5 Tablespoons of Green Onions
1-2 teaspoons of Curry Powder

Directions
Røde Pølser: Add water enough to cover the pølser in a big bowl and heat to 195F. Add the Røde Pølser to the water and let them sit for a few minutes until floating. Grillpølser: Heat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.).

Dress: Add one pølse in each bun and top with 2-3 lines of curry ketchup, covered with french fries, sprinkled with chopped green onions and a dash of curry powder.
The Berlin Dog by Katrine & Steven
Picture: The Berlin Dog with Copenhagen Street Dog Grillpølse.

One of our favorites submitted for the 2nd Annual Winter Hot Dog Championship.

French Buffalo Dog by Patrick A.

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
4 hot dog buns
4 teaspoons of Hot Wing Sauce
4 teaspoons of Ranch Dressing
A handful of thin sliced Crispy French Fries
4 Tablespoons of Green Onions

Directions
Røde Pølser: Add water enough to cover the pølser in a big bowl and heat to 195F. Add the Røde Pølser to the water and let them sit for a few minutes until floating. Grillpølser: Heat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.).

Dress: Add one pølse in each bun and top with two lines of french dressing, one line of hot wing sauce, covered with french fries and sprinkled with chopped green onions.
French Buffalo Dog by Patrick A.
Picture: French Buffalo Dog with Copenhagen Street Dog Grillpølse.

One of our favorites submitted for the 2nd Annual Winter Hot Dog Championship.

Oink N' Beans by Crystal C.

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
4 hot dog buns
½ can of Baked Beans with Bacon
4 tablespoons of Sharp Cheddar
2-3 slices of Maple Bacon
A handful of Crushed Pork Rinds

Directions
Røde Pølser: Add water enough to cover the pølser in a big bowl and heat to 195F. Add the Røde Pølser to the water and let them sit for a few minutes until floating. Grillpølser: Heat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Heat the baked beans in a pot, grill or bake the maple bacon until crispy and cut in small pieces. 

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.).

Dress: Add one pølse in each bun and top with 1-2 tablespoons of the heated baked beans, sharp cheddar sprinkle and maple bacon, top with crushed pork rinds.
Oink N Beans by Crystal Civil
Picture: Oink N’ Beans with Copenhagen Street Dog Grillpølse.

One of our favorites submitted for the 2nd Annual Winter Hot Dog Championship.

The Hot Hula by Karen D.

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
4 hot dog buns
A handful of Sharp Cheddar
5 teaspoons of Pineapple Relish
5 pieces of Hot Soppressata
5 teaspoons of Frank’s Hot Sauce

Directions
Røde Pølser: Add water enough to cover the pølser in a big bowl and heat to 195F. Add the Røde Pølser to the water and let them sit for a few minutes until floating. Grillpølser: Heat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Finely chop the Hot Soppressata and prepare the rest of the toppings to dress the hot dog.

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.).

Dress: Add one pølse in each bun and top with a sprinkle of Sharp Cheddar, Pineapple Relish, Hot Soppressata and a line of Frank's Hot Sauce.
The Hot Hula by Karen Day
Picture: The Hot Hula with Copenhagen Street Dog Grillpølse.

One of our favorites submitted for the 2nd Annual Winter Hot Dog Championship.

Pølsehorn (pigs in a blanket)

Ingredients (8 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
1 (10 ounce) package refrigerated biscuit dough

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut the pølse in half and wrap the biscuit dough around each pølse. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.

3. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Cheese lover? Simply add grated cheese inside the dough and sprinkle on top before baking.
Rød pølse hot dog
Picture: Copenhagen Street Dog Pølsehorn (Pigs in a blanket) with Røde Pølser

The Classic Danish Hot Dog

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Røde Pølser or Grillpølser)
4 Hot Dog buns
4 Teaspoons of ketchup (Recommended Trader Joe’s Organic Ketchup)
4 Teaspoons of spicy mustard (Recommended Trader Joe’s Spicy Brown Mustard)
4 Teaspoons of remoulade
1 Small Chopped Yellow Onion
4 Teaspoons of Fried Onions
12-16 Sweet Pickles

Directions
Røde Pølser: Add water enough to cover the pølser in a big bowl and heat to 195F. Add the Røde Pølser to the water and let them sit for a few minutes until floating. Grillpølser: Heat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.)

Dress: Add one pølse in each bun and top with 1 line of each condiment: Ketchup, Mustard, Remoulade, Raw Onions, Fried Onions and Pickles.
Rød pølse hot dog
Picture: Copenhagen Street Dog Rød Pølse Hot Dog

The Spice Pickle Hot Dog

Ingredients (4 servings)
4 Pølser (Copenhagen Street Dog Grillpølser)
4 Hot Dog buns4 Teaspoons of Garlic aioli
4 Teaspoons of Apricot Marmalade
1 Small Chopped Yellow Onion
4 Teaspoons of Fried celery root
12-16 Spicy Sweet Pickles

Directions
PreparationHeat oil or butter on a pan or grill and fry the pølser until dark brown and crisp on two sides.

Cut the buns in the middle if not already pre-cut and heat the buns in a panini toaster (George Foreman Grill or an oven also works) until warm and crisp (approx. 30 sec.)

Dress: Add one pølse in each bun and top with 1 line of each condiment:
Apricot, Remoulade, Raw Onions, Fried Celery Root and Spicy Sweet Pickles.
Grill pølse hot dog
Picture: Copenhagen Street Dog Mini's Hot Dog

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