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Loaded Scandi Hot Dogs Recipe

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★★★★★

4.9 from 114 reviews

Loaded Scandi Hot Dogs combine crispy spiral-cut frankfurts nestled in toasted brioche rolls with a fresh and tangy potato salad remoulade, topped with classic condiments and crunchy fried shallots for a delicious Scandinavian-inspired street food experience.

Ingredients

Scale

Potato Salad

  • 500 g potatoes
  • 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 fresh lemon juice
  • ¼ tsp sugar
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp sea salt flakes, or to taste

Hot Dogs

  • 4 bamboo skewers
  • 4 good-quality frankfurt sausages – continental-style, not the red type
  • 4 hot dog brioche rolls
  • 4 tbsp ketchup
  • 4 tbsp American mustard
  • ¼ brown onion, finely chopped
  • Crispy fried shallots
  • 1 tbsp freshly chopped chives

Instructions

  1. Make the potato salad: Place the potatoes in a large pot and cover with cold tap water by at least 2 cm (¾ inch). Bring to a boil and cook for 15–20 minutes until tender. Drain and cool completely. Peel the cooled potatoes using a butter knife for ease and cut into small chunks. To cool quickly, rinse under cold running water before peeling and draining.
  2. Prepare the remoulade dressing: In a large bowl, mix mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, mild curry powder, lemon juice, sugar, salt, and freshly cracked black pepper until well combined.
  3. Combine potato salad: Add the cooled potato chunks to the dressing just before serving to prevent the potatoes from absorbing too much of the dressing and becoming soggy.
  4. Make the curly hot dogs: Thread a bamboo skewer lengthwise through each frankfurt sausage. While slowly rotating the skewer, carefully spiral cut the sausage with a small knife to create a curly appearance. Remove the skewers. Cook the sausages by barbecuing or frying over high heat for 5–7 minutes, turning occasionally until fully cooked and crispy. Alternatively, boil them for about 5 minutes if preferred.
  5. Toast the rolls: While the sausages cook, toast the brioche hot dog rolls on a barbecue grill or in a pan until they are golden and lightly crispy.
  6. Assemble the hot dogs: Place each cooked frankfurt in a toasted brioche roll. Add a generous topping of the dressed potato salad. Drizzle ketchup and American mustard over the top.
  7. Serve: Garnish each hot dog with finely chopped brown onion, crispy fried shallots, and freshly chopped chives. Serve immediately for the best experience.

Notes

  • To speed up cooling of potatoes, rinse under cold water after boiling.
  • Using a butter knife helps peel hot potato skins easily without mashing the flesh.
  • Adding the dressing to potatoes just before serving keeps the salad fresh and prevents sogginess.
  • Spiral-cutting the sausages adds visual appeal and increases crispiness when cooked.
  • Brioche rolls work best owing to their slight sweetness and soft texture which contrasts well with the savory toppings.

Keywords: Scandi hot dogs, loaded hot dogs, potato salad, remoulade, spiral sausage, brioche rolls, street food, Scandinavian recipe

Find it online: https://thefoodrecipe.com/loaded-scandi-hot-dogs-recipe/