Rød pølse

Since hot dog stands are ubiquitous in Denmark, some people regard røde pølser as one of the national dishes.

[1] Rød pølse are to be heated in hot water and are commonly served with remoulade, mustard, ketchup, fried onions and pickled sliced cucumber (gherkin).

[1][3] Another interpretation is that starting in the 1920s, vendors used red dye to disguise the diminished quality of older sausages.

Water, lard, pork rind, potato starch flour and soybean or milk protein are often added as fillers.

[5] In Norway, sausages are most often served in white buns and/or with the traditional potato flat-bread "lompe" which is similar to lefse.