Showing posts from April, 2006

Icelandic hot dogs

I recently got this request (through my book blog): “I read the recipes from Iceland. I was wondering if you have recipes for the hot dog toppings for a hot dog with the works? We visited there last June and loved them, but couldn't figure out how to make them ourselves!?” A hot dog with the works includes ketchup, remoulade, French fried onions and mustard, sometimes also raw onions. Here is part of an essay I wrote about hot dogs: “ The basics of an Icelandic hot dog : Icelandic hot dog sausages are made from a mixture of pork, lamb and beef. The fat content is quite high, as you can see if you grill or fry one. They are flavourful and I like them better than any other hot dog sausages. Having run an Icelandic food website in English for several years, I can attest that they are the subject I get the biggest number of e-mails about from abroad, all of them positive, and most of them asking where they can order some. The bun is a regular hot dog bun: sweet, soft, lig