Last year PølseMageriet won the coveted title for making the best traditional hotdog in Denmark. They didn’t rest on their laurels, so this year they showed up with version 2.0 of their TopDog - and it aced the competition, simply being in a league of it’s own.
One of the key elements to success is of course the sausage, because that is really the heart of the hotdog. And since PølseMageriet from Silkeborg is a family business built on making sausages since 1965, it’s natural for them to know this trade to perfection.
This year’s improved sausage consisted of 40% prime veal, 60% free range pork, with crispy bacon bits added, as well as ramsons, sun-dried tomatoes, and various secret spices. And let me tell you - it was damn good! Once you took a bite out of it - snap - and you could even detect the structure of the meat and spices - not just a grey mass of meat and whatever else you find in these bad boys. Unbelievably good.
But it wasn’t just the sausage - it was served on a bed of warm pan-fried onions in a perfectly baked brioche bread. The dog was dressed with all homemade dressings - mustard, ketchup, and an extra coarse remoulade with lots of pickles. Last but not least it was topped with raw and roasted onions, as well as homemade chili-and-vinegar pickled cucumber dies, and red onions pickled in red wine. Yes, no less than 4 different kinds of onions. As the very last touch it was perfected with a nifty bacon crumble.
I don’t believe in God, but I might reconsider after this truly divine hotdog which I gave the absolute top grade. Thank you for this experience, Brian and crew from PølseMageriet!
Photo credits and copyrights by Anders Tvede
YUM!