Stoner Cooking: Pylsur Sausages

Is This the Best Hot Dog in the World?
Victoria Haschka
04/4/11
http://www.huffingtonpost.com/victoria-haschka/best-hot-dog-in-the-world-iceland_b_844305.html

There's every chance that the best hot dog in the world is in Iceland.

It's called a pylsur.

Here are the vital details. It tastes properly of meat, not an indistinguishable blur of brown. The sausage snaps when you bite it. It comes with not one, but two types of onions (fried and raw). And as for condiments, in a pylsur there are no less than three.

The best example of it is found in Reykjavik at Baejarins Beztu Pylsur.

It's a name that translates as 'Town's Best'. Baejarins Beztu has been serving these hot dogs for more than 60 years...

Bæjarins Beztu Pylsur
Tryggvagata, Reykjavik
http://www.bbp.is/

How to make pyslur at home

Ingredients

6 long white, fluffy hot dog buns

6 pylsur sausages (you can order them here: http://nammi.is/ss-hot-dogs-500-gr-p-390.html)

4 tablespoons of Icelandic hot dog mustard (you can order it here: http://nammi.is/hot-dog-mustard-200-gr-p-407.html)

4 tablespoons of ketchup

4 tablespoons of remoulade (recipe below*)

6 tablespoons of crispy deep fried onion slivers

6 tablespoons of diced eschallots

1.5 cups of beer (Icelandic Viking or Gull are classic Icelandic beers, but any lager will do).

Instructions

1. Braise the pylsur in the beer until they are hot.

2. Split the buns down the middle and lightly toast them.

3. Add one sausage and the raw onions to each bun.

4. Add a stripe of mustard, remoulade* and ketchup down each sausage.

5. Top with the crispy fried onions.

*Recipe for remoulade

Ingredients

3/4 cup of neutral tasting oil

1 egg yolk

1 teaspoon of Dijon mustard

1 tablespoon of white wine vinegar

2 teaspoons of chopped gherkin

2 teaspoons of chopped capers

1 tablespoon of chopped chervil

Instructions

1.Whisk the egg yolk and the mustard together.

2.Slowly start dripping in the oil, whisking and emulsifying the oil into the egg yolk.

3.Continue slowly dripping in the remainder of the oil, whisking all the time.

4.When the mayonnaise is thick, add the white wine vinegar, the chopped gherkin, capers and chervil.

(Nb, depending on how heavy handed you are with your condiments you may have some remoulade left over. It is excellent with boiled potatoes.)