Description
This Loaded Scandi Hot Dogs recipe offers a delightful twist on the classic hot dog by incorporating Scandinavian flavors and toppings. Featuring crispy potato sticks, a tangy and creamy mustard-mayo sauce loaded with capers and gherkins, and premium continental-style frankfurter sausages served in fluffy brioche rolls, these hot dogs are dressed with ketchup, American mustard, fried shallots, and fresh chives for a perfect balance of textures and tastes. Ideal for a casual meal or gathering, these hot dogs bring gourmet flavors to a simple, beloved comfort food.
Ingredients
Scale
Potato Sticks
- 4–6 potatoes (500 g / 1 lb 2 oz total)
Mustard-Mayonnaise Sauce
- ½ cup (125 g) whole-egg mayonnaise
- 1 tsp dijon mustard
- ¼ brown onion, finely chopped
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped gherkin (dill pickle)
- 1 tbsp freshly chopped chives
- ½ tsp mild curry powder
- 1 tbsp lemon juice
- ¼ tsp sugar
- ¼ tsp cracked black pepper
- ¼ tsp sea salt flakes, or to taste
Hot Dogs
- 4 bamboo skewers
- 4 good-quality frankfurter sausages (continental-style, not the red type)
- 4 hot dog brioche rolls
- 4 tbsp ketchup
- 4 tbsp American mustard
- ¼ brown onion, finely chopped
- ¼ cup (15 g) store-bought crispy fried shallots
- 1 tbsp freshly chopped chives
Instructions
- Prepare the Potato Sticks: Peel and cut the potatoes into thin sticks. Rinse them well under cold water to remove excess starch, then dry thoroughly with a clean kitchen towel.
- Fry the Potato Sticks: Heat oil in a deep fryer or large pan to 175°C (350°F). Fry the potato sticks in batches until golden and crispy, about 3-5 minutes per batch. Remove and drain on paper towels. Season with a little sea salt flakes while hot.
- Make the Mustard-Mayonnaise Sauce: In a bowl, combine the whole-egg mayonnaise, dijon mustard, finely chopped brown onion, capers, gherkin, freshly chopped chives, mild curry powder, lemon juice, sugar, cracked black pepper, and sea salt flakes. Mix well until all ingredients are fully incorporated into a creamy sauce.
- Cook the Frankfurter Sausages: Skewer each frankfurter sausage with a bamboo skewer for easy handling. Grill, pan-fry, or boil the sausages as preferred until fully cooked and heated through, typically 5-7 minutes if grilling or pan-frying, turning occasionally to ensure even cooking.
- Toast the Brioche Rolls: Lightly toast the hot dog brioche rolls on a grill or pan until just golden to add slight crispness and enhance flavor.
- Assemble the Hot Dogs: Spread ketchup and American mustard inside each toasted brioche roll. Place the cooked frankfurter inside the bun, then top generously with the prepared mustard-mayonnaise sauce, additional finely chopped brown onion, store-bought crispy fried shallots, freshly chopped chives, and the crispy potato sticks for added texture and flavor.
- Serve: Serve the loaded Scandi hot dogs immediately while warm, allowing the blend of creamy, tangy, crunchy, and savory elements to shine in every bite.
Notes
- For extra crispiness, soak potato sticks in cold water for 30 minutes before frying to remove more starch.
- If you don’t have fresh chives, substitute with finely chopped green onions or parsley.
- Use continental-style frankfurters for authentic flavor; avoid the bright red ones which are more American style.
- The mild curry powder adds a subtle warmth—adjust amount to taste or omit if preferred.
- Store-bought crispy fried shallots provide a quick and tasty crunch but can be made at home if desired.
- These hot dogs are best enjoyed fresh but leftover sauce can be refrigerated for up to 3 days.
