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
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
- 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
