How to make Danish hotdogs
With this recipe from Copenhagen, you can make the tastiest Danish hotdogs with fresh buns and good sausages.
Trine (the author of the book) likes her buns best with sweet Scandinavian mustard and tomato ketchup, but feel free to add your own sauces. Think delicious Zaanse mayo or a sharp mustard.
Method:
1. Crumble the yeast into the milk and stir until dissolved. Melt the butter and stir it into the milk.
2. Stir in the flour, sugar and salt, and knead the dough on a lightly floured work surface.
3. Place the dough in a bowl and leave it covered with a tea towel at room temperature for 1–2 hours, until it has doubled in size. Then shape it into 10 oval buns and place them on two baking trays lined with baking paper. Leave them covered with baking paper to rise for another 20 minutes.
4. To make the cucumber salad, mix the vinegar, water, sugar and salt in a non-reactive bowl. Slice the cucumbers thinly, add them to the vinegar mixture and leave to marinate for at least 30 minutes.
5. Preheat the oven to 180 °C.
6. Brush the buns with beaten egg and bake for 20–25 minutes. Leave them to cool on a wire rack.
7. Fry the sausages in a dry frying pan for 5–10 minutes, depending on their size, until cooked through. In the meantime, prepare the onions and sauces
8. Let everyone top their sausage bun as they wish.
Title: Kopenhagen Food
Author: Trine Hahnemann
Price: €29,99
Publisher: Spectrum
