Icelandic Hot Dog (Pylsur)
The Reykjavík institution: a lamb-based hot dog in a steamed bun with raw and crispy-fried onions, ketchup, sweet mustard and remoulade — ordered 'eina með öllu' (one with everything).
What it is
The Reykjavík institution: a lamb-based hot dog in a steamed bun with raw and crispy-fried onions, ketchup, sweet mustard and remoulade — ordered 'eina með öllu' (one with everything). Ingredients: pylsur sausages (lamb, pork and beef), soft buns, raw onion, crispy fried onions, ketchup, sweet brown mustard (pylsusinnep), remoulade. Recipe: 1) Warm the sausages in water or beer (the stand's secret varies). 2) Steam the buns. 3) Layer raw onion first, sausage, then the sauces in stripes. 4) Crown with crispy onions. Serve: standing at Bæjarins Beztu Pylsur ('the town's best hot dogs'), open since 1937 near the harbour. Flavor: sweet, crunchy, savory — greater than its parts. History: the stand has fed presidents and rock stars from the same queue; Icelanders consider the pylsa a rite of citizenship. See also: Plokkfiskur, Hákarl.
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