page_title: Danish cuisine
section_title: Hot dog vans
hierarchical_section_title: Danish cuisine / Eating out / Street food / Hot dog vans
caption_attribution_description: English: Red pølse and beer Português: Salsicha vermelha dinamarquesa e cerveja Dansk: Rød pølse og øl
context_page_description: Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular includes frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
  Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.
context_section_description: The pølsevogn (lit. sausage wagon) food truck is a well-established common fast food option and the "original" street food outlet in Denmark. They serve a variety of pork sausages, including Denmark's renowned red sausages, røde pølser. These hot dog-like sausages of the Vienna type are about 20 cm long, about the diameter of an index finger and stuffed in brightly coloured red skin. Røde pølser are traditionally served on a small, rectangular paper plate with a bread (similar to a hot dog bun, but without a slice in it) on the side, and a squirt of both ketchup, Danish remoulade sauce and mustard. Danish remoulade is somewhat similar to American relish and the mustard served with sausages is hot and unsweetened. The bread and sausage is eaten alternately, dipped into the condiments. Typical and classic sausages served from a pølsevogn also includes, thick and juicy knækpølser (both red and uncoloured), long thick and grilled frankfurtere, hearty grilled medisterpølse, large grilled kryddersvend sausages spiced with curry, and pølse i svøb (sausage in a wrap) which are a sausage wrapped in and grilled with bacon.
  When the sausage is served in a traditional hot dog bun, it is called a "hot dog". It is commonly served with Danish remoulade, ketchup, mustard, onion (both raw and toasted, i.e. ristede) and thinly sliced pickles on top. The ristede løg fried onions are similar in taste to French-fried onion rings. The pickled condiment varies from region to region, and includes rødkål red cabbage in some places, but cucumber relish is the most widespread. Another variety is the French hot dog (Fransk hotdog) which is a sausage stuffed into a special long baguette-like bread roll. The roll has a hole in one end, and after the requested condiment has been squirted in (ketchup, mustard, different kinds of dressing), a sausage is slipped through. The simplest sausage wagons are portable and very temporary. They are typically a metal wagon with an open window to the street, and a counter where customers can stand and eat their sausages. More advanced wagons includes limited seating, usually both inside and outside. Through the years the number of sausage wagons has dropped as competition from convenience stores, gas stations, kebab and pizza-places has increased.
caption: Red sausages (røde pølser)
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