Red Polser with Remoulade and pickled cucumber & crispy onions
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Red Polser with Remoulade and pickled cucumber & crispy onions
11th May, 2018
11th May, 2018
The Danes certainly know how to make a hot dog and this Red Polser with Remoulade, pickled cucumber and crispy onions could have come straight out of Copenhagen
If you can't find Red Polser, look for a sausage similar to a Saveloy or one you can boil that has a high pork meat content
Ingredients
Method
Quickly make the Remoulade by combining the mayo with the other ingredients in a small bowl and leave to one side to infuse
Next is the quick pickle for the cucumber. Peel the cucumber, cut in half and de-seed and slice into half circles. Place the sliced cucumber in a colander and sprinkle with salt to remove as much liquid as possible for 15 minutes
In a bowl, mix the vinegar and sugar together and stir until sugar has dissolved
Pat the cucumber dry with a tea towel after 15 minutes and place in the vinegar/sugar bowl and leave to pickle for another 15 minutes as we just want a light pickle
Using either a deep fryer or a saucepan with oil, heat the oil to 180 C
In a bowl, beat the egg and add a dash of milk and stir. In another bowl, add the plain flour. Take a small handful of the sliced onions and dunk in the egg mixture. Shake off excess egg and dip in the flour to coat. Carefully place these into the oil and fry until golden brown and then remove with a slotted spoon and place on paper towels to remove the excess oil
Heat a pan of water to boiling point and then reduce to a simmer. Add the sausages and simmer for 5 minutes
To serve, slice the buns, place the sausage in the middle, cover in remoulade and top with pickled cucumber and crispy onions
