Rød pølse (listenⓘ, "red sausage") is a type of brightly red, boiled pork sausage very common in
Denmark. Since
hot dog stands are ubiquitous in Denmark, some people regard røde pølser as one of the
national dishes. They are made of the
Vienna type and the skin is colored with a traditional red dye (
carmine).[1]
Traditional preparation
Rød pølse are to be heated in hot water and are commonly served with
remoulade,
mustard or
ketchup,
fried onions and
pickled sliced
cucumber (gherkin).[2] A common legend says that it was once ordered that day-old sausages be dyed as a means of warning.[1][3] Another interpretation is that starting in the 1920s, vendors used red dye to disguise the diminished quality of older sausages.[4]
In
Norway, sausages are most often served in white
buns, or in a traditional
flat bread. The sausages are
grilled or warmed in hot water, and they are normally served with ketchup or mustard. An alternative
condiment to the sausages may be
mashed potatoes.[6]
In
Iceland, the sausages may contain
mutton, giving them a distinct taste.[7]
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abReinhold Carle, Ralf Schweiggert: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2016. Pages 409 and 415.
ISBN978-0081003718.