Pylsur (Icelandic Hot Dog)
This iconic Icelandic hot dog is famous for its unique combination of condiments. A lamb-based sausage is gently boiled, placed in a steamed bun, and topped with sweet mustard, remoulade, ketchup, and a mix of raw and crispy fried onions for a symphony of flavor and texture.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 15 min
- Porcje
- 4
- Trudność
- Łatwy
Informacja o alergenach: może zawierać jaja i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 4 szt.lamb hot dog
- 4 szt.hot dog bun
- 1000 mlwater, for boiling
Condiments
- 40 gyellow onion, finely chopped
- 4 łyżkacrispy fried onion
- 4 łyżkaketchup
- 4 łyżeczkasweet brown mustard
- 4 łyżkaremoulade
Sprzęt
saucepan · cutting board · knife · steamer basket
Sposób przygotowania
Krok po kroku
- 1
Prepare the raw onion topping by chopping it very finely.
Około 3 min
- 2
Fill a medium saucepan with water and bring it to a boil over high heat.
Około 5 min
- 3
Add the hot dogs to the boiling water, then reduce the heat to maintain a gentle simmer.
Około 1 min
Wskazówka kucharza: Boiling vigorously can cause the hot dogs to split.
- 4
Simmer the hot dogs for about 5 minutes, or until fully heated through.
Około 5 min
- 5
During the last 2 minutes of cooking, place the buns in a steamer basket over the saucepan to warm and soften them.
Około 2 min
Wskazówka kucharza: If you don't have a steamer, wrap the buns in a damp paper towel and microwave for 20-30 seconds.
- 6
Place one cooked hot dog into each warm bun.
Około 1 min
- 7
Drizzle a line of ketchup, sweet brown mustard, and remoulade along the length of each hot dog.
Około 1 min
- 8
Sprinkle the finely chopped raw onion and the crispy fried onions over the sauces.
Około 1 min
- 9
Serve immediately while hot.
Przechowuj prawidłowo
Pylsur are best eaten immediately and do not store well once assembled.
Reheating is not recommended.