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.
|Veal or beef||350 g||0.77 lb|
|Pork||350 g||0.77 lb|
|Pork back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Ginger||0.5 g||1/4 tsp|
|Water||60 ml||2 oz fl|
- Grind: pork through 1/4” (6 mm) plate; back fat through 1/4” (6 mm) plate; beef through 1/8” (6 mm) plate.
- Using food processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
- Stuff into 26 mm sheep casings, making 6” (15 cm) links. Hold for 1 hour at room temperature.
- Smoke at 60° C (140° F) for 1 hour.
- Cook in water at 80° C (176° F) for 25 minutes.
- Immerse sausages for 10 minutes in cold water to which a red coloring has been added..
- Dry briefly and refrigerate.
For a stronger color the food approved red coloring can be added to water during cooking sausages.