Rød pølse is a vibrant red sausage, famous in Denmark as a beloved street food. Its bright color began as a way to mark older sausages but has become a symbol of Danish culinary culture. Known for its smoky and savory flavor, it’s traditionally served with a soft bun and classic toppings such as mustard, ketchup, remoulade, and pickled cucumbers. This recipe helps you recreate an authentic Danish experience right at home.
Ingredients
- 700 g fatty ground pork shoulder recommended
- 100 g ice water or crushed ice
- 1 tsp sea salt
- 1 tsp curing salt Prague Powder #1
- ½ tsp white pepper
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- 1 tsp sugar
- Natural sausage casings soaked and rinsed
- A few drops of red food dye or beet juice optional for color
Instructions
- In a chilled bowl, combine ground pork, sea salt, curing salt, white pepper, smoked paprika, ground coriander, and sugar.
- Slowly add ice water while mixing until the mixture becomes smooth and sticky.
- Add red food dye or beet juice for traditional color and mix evenly.
- Using a sausage stuffer, fill the prepared casings gently, twisting into 12–15 cm links. Avoid overfilling.
- Heat water to about 80°C (not boiling). Poach sausages gently for 20 minutes.
- Transfer sausages to ice water to cool and stop cooking.
- Before serving, grill or pan-fry sausages briefly for a crisp exterior.
- Serve in soft buns or on a plate with toppings like mustard, ketchup, remoulade, raw and fried onions, and pickled cucumbers.
Notes
The crimson bite of Denmark: how a bright red sausage became a national treasure 🌭🇩🇰
If you've ever wandered through the lively streets of Copenhagen or stopped for a quick lunch in Aarhus, chances are you've noticed something unusual: a shockingly red sausage sizzling on a tiny cart grill. It’s not a mistake, and it’s not just food dye gone wild — it’s rød pølse, one of Denmark’s most beloved street food staples.
From butcher’s trick to street food legend 🧼➡️🍴
The story behind this crimson delicacy is more practical than poetic. Back in the 1920s, Danish butchers started coloring older sausages red to separate them from the fresh ones. The idea was simple — reduce waste, keep things organized. But in a twist no one expected, people actually liked the red ones. Over time, what started as a way to move less-fresh meat became a tradition in its own right. Now, that bright red color isn’t a warning — it’s a promise.How Danes enjoy it today 😋
Today, grabbing a rød pølse from a food cart — or pølsevogn, as it’s called — is almost a rite of passage. Locals know their favorite vendors, just like you might know your favorite coffee shop or corner bakery. Some order it tucked into a soft bun; others prefer it served on a paper tray with bread on the side, making it easy to dip, top, and customize. And let’s talk toppings. This isn’t your average hot dog. A true Danish red sausage comes dressed to impress:- 🌶 a streak of mustard with just the right bite
- 🍅 a squiggle of ketchup that’s a little sweeter than you’d expect
- 🥒 a spoonful of creamy, tangy remoulade (kind of like a pickly mayo)
- 🌶 raw chopped onions for freshness
- 🔥 crispy fried onions for crunch
- 🥗 and a few slices of sweet-sour pickled cucumber to pull it all together
Putting it all together 🍽️
Toast your bun (if using), lay in the sausage, and go wild with toppings. Or serve the sausage on a plate with condiments and a side of Danish rye bread or soft white roll. Pair it with a cold beer 🍺 or a soda 🥤, and you’ve got a little taste of Denmark on your plate.
Not just a sausage — a shared memory 💭
For many Danes, rød pølse is more than just food. It’s a memory of childhood outings, late-night snacks after concerts, or quick lunches by the canal. It’s part of the national rhythm — simple, satisfying, and comfortingly familiar. So if you find yourself in Denmark, don’t overthink it. Just follow the smell, find a cart, and order one the local way. And if you’re at home, give the recipe a try. It’s a bit of work, sure — but then again, the best things usually are.Danish сuisine
