Loaded Scandi Hot Dogs Recipe
Introduction
Loaded Scandi Hot Dogs offer a delightful twist on a classic favorite, combining crispy spiral-cut frankfurts with a creamy potato salad and vibrant toppings. This recipe brings together fresh, tangy flavors and satisfying textures, perfect for a fun meal with family or friends.
Ingredients
- 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
- 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 (for topping)
- Crispy fried shallots (for topping)
- 1 tbsp freshly chopped chives (for topping)
Instructions
- Step 1: Make the potato salad – Place the potatoes in a large pot and add cold tap water to cover them by at least 2 cm (¾ inch). Bring to a boil and cook for 15–20 minutes until tender. Drain and cool completely. To cool quickly, run under cold water and drain before peeling. Peel the potatoes and cut into small chunks.
- Step 2: Prepare the remoulade dressing by mixing the mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, curry powder, lemon juice, sugar, salt, and pepper in a large bowl until well combined.
- Step 3: Add the potatoes to the dressing only when you are ready to serve to prevent them from absorbing too much dressing and becoming soggy.
- Step 4: Make the curly hot dogs – Insert a bamboo skewer lengthwise through each frankfurt. While slowly rotating the skewer, carefully make a spiral cut along the sausage with a small knife. Remove the skewer and cook the sausages by barbecuing or frying over high heat for 5–7 minutes, turning occasionally until crispy and fully cooked. Alternatively, boil for about 5 minutes.
- Step 5: Toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy while the sausages are cooking.
- Step 6: Place each frankfurt in a toasted roll, then top with the dressed potato salad. Drizzle with ketchup and American mustard.
- Step 7: Serve immediately topped with finely chopped brown onion, crispy fried shallots, and freshly chopped chives for added flavor and crunch.
Tips & Variations
- Use a butter knife to peel the potatoes easily without breaking them.
- For extra smoky flavor, cook the sausages on a charcoal barbecue.
- Swap the potato salad for coleslaw for a different texture and taste.
- Add a dash of hot sauce or chili flakes to the dressing for a spicy kick.
Storage
Store leftovers separately: keep the potato salad in an airtight container in the refrigerator for up to 2 days, and the cooked sausages wrapped in foil for up to 1 day. Reheat sausages gently in a pan or oven. Avoid storing the hot dogs assembled as the rolls may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular hot dog sausages instead of continental-style frankfurts?
Continental-style frankfurts hold up better to the spiral cutting and grilling method, but you can use regular sausages if unwound or sliced carefully. The texture and flavor may vary slightly.
How do I make the spiral cut safely?
Insert a sharp knife at one end of the sausage and carefully cut at a shallow angle while rotating the sausage to create an even spiral. Take your time and keep the cuts consistent for the best appearance and even cooking.
Print
Loaded Scandi Hot Dogs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Loaded Scandi Hot Dogs combine crispy spiral-cut frankfurts with a tangy potato salad remoulade, all nestled inside toasted brioche rolls. This Scandinavian-inspired recipe balances smoky, savory sausage with creamy, flavorful potato salad and classic condiments for a delicious and hearty meal perfect for grilling or stovetop cooking.
Ingredients
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
- 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, then peel and cut into small chunks. To speed cooling, rinse under cold running water before peeling.
- Prepare the Remoulade Dressing: In a large bowl, combine mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, mild curry powder, fresh lemon juice, sugar, sea salt flakes, and freshly cracked black pepper. Mix well until fully combined.
- Dress the Potatoes: Add the cooled, chopped potatoes to the dressing only when ready to serve to prevent them from absorbing too much dressing and becoming mushy. Gently fold to coat.
- Make the Curly Hot Dogs: Insert a bamboo skewer lengthwise through each frankfurt sausage. While slowly rotating the skewer, use a small knife to make a spiral cut along the sausage. Remove the skewer, then cook the sausages by barbecuing or frying over high heat for 5–7 minutes, turning occasionally until fully cooked and crispy. Alternatively, boil for about 5 minutes.
- Toast the Brioche Rolls: While the sausages cook, toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy to add texture and flavor.
- Assemble the Hot Dogs: Place each cooked frankfurt into a toasted brioche roll. Top generously with the dressed potato salad. Drizzle evenly with ketchup and American mustard to taste.
- Garnish and Serve: Finish by topping each hot dog with finely chopped brown onion, crispy fried shallots, and freshly chopped chives. Serve immediately while the rolls are warm and the sausages are crispy.
Notes
- Cool potatoes completely before peeling to make peeling easier and prevent mushiness.
- Adding the remoulade dressing to potatoes just before serving keeps the texture fresh and prevents sogginess.
- Spiral-cutting the sausages helps them cook evenly and creates a visually appealing curly shape.
- Crispy fried shallots add a delightful crunch and extra flavor as a topping.
- If you don’t have a barbecue, frying or pan-cooking the sausages and toasting rolls in a pan works equally well.
- Use continental-style frankfurts for best texture and flavor; avoid the bright red types that don’t crisp as nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Scandinavian
Keywords: Scandi hot dog, spiral sausage, potato salad, remoulade dressing, grilled hot dog, Scandinavian sausage recipe
