Røde Pølse

Røde Pølse is Danish equivalent of American hot dog. The main difference is that the Røde Pølse is the red sausage as it is dipped in a red dye. The sausage is sold on a bun with some topping all over the country.

MeatsMetricUS
Veal or beef350 g0.77 lb
Pork350 g0.77 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water60 ml2 oz fl
Instructions
  1. Grind: pork through 1/4” (6 mm) plate; back fat through 1/4” (6 mm) plate; beef through 1/8” (6 mm) plate.
  2. Using food processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
  3. Stuff into sheep casings, making 6” (15 cm) links. Hold for 1 hour at room temperature.
  4. Smoke at 60° C (140° F) for 1 hour.
  5. Cook in water at 80° C (176° F) for 25 minutes.
  6. Immerse sausages for 10 minutes in cold water to which a red coloring has been added..
  7. Dry briefly and refrigerate.
Notes
For a stronger color the food approved red coloring can be added to water during cooking sausages.

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