Icelandic Hot Dog (Pylsur): Lamb‑Rich Sausages with ‘One With Everything’ Toppings

Cultural and Historical Background

If there’s one dish visitors are told to try in Iceland, it’s not fermented shark—it’s the hot dog. Pylsur are everywhere from Reykjavík harbour stands to remote petrol stations, and they’ve been beloved since the post‑war years when local meat producers began blending lamb, pork and beef into snappy sausages. The most famous kiosk, Bæjarins Beztu Pylsur, dates back to the 1930s, and still draws long lines on chilly nights for a dog ordered “ein með öllu”—one with everything.

How Traditional Vendors Prepare and Serve It

The Dog, and the Bun

Sausages are gently warmed in hot water or lightly griddled for colour. Soft, steamed keep things tender in the cold Icelandic air.

The Toppings (Everything)

With everything means a bottom layer of raw white onions plus a drift of crispy fried onions, ketchup (often apple‑sweetened), sweet brown mustard known as pylsusinnep, and a thick, tangy remoulade. Many locals add a final shake of curry powder or pepper.

Flavour and Texture Profile

The lamb lends a gentle meadowy savour; pork, and beef bring roundness. Against that, the onions give snap, and crunch, ketchup, and mustard bring sweetness, and heat, and the remoulade ties it all together with creamy tang. It’s balanced, comforting, and built for cold hands, and happy faces.

Ingredient Spotlights, Sourcing Tips and Substitutions

Sausages

• Authentic: Icelandic‑style dogs are lamb‑forward; if unavailable, choose a finely ground, lightly smoked beef‑pork dog.
• Vegetarian: A good veggie dog crisps well, and carries the sauces brilliantly.

Sauces

• Pylsusinnep: Sweet brown mustard—use a Danish‑style sweet mustard if you can’t source the Icelandic brand.
• Remoulade: Mayonnaise mixed with chopped gherkins/capers, mustard, and herbs.
• Ketchup: If you want to mimic the apple‑sweet profile, stir in a spoon of apple sauce.

Onions

• Use both raw, and crispy fried; the texture play is non‑negotiable.

Technique Details from Authentic Vendors

• Warm, don’t boil: Keep the sausage juicy; a gentle simmer or griddle is best.
• Steam buns: A quick steam keeps them soft, and prevents splitting.
• Layering order: Onions first so the sauces don’t soak the bread.

Regional and Vendor Variations

• Harbour classic (Reykjavík): Ein með öllu with a pepper shake.
• Countryside stations: Often offer extra fried onions and cheese.
• Modern twists: Some stands add jalapeños or bacon bits; purists shrug, and order the classic.

Pairings

A local lager or malt‑and‑orange Christmas drink (jólaöl) is a fun pairing. Non‑drinkers go for sparkling apple drink; fries on the side are generous in Selfoss, and beyond.

Street‑Market Anecdotes

On windy harbour nights, kiosks become small havens. Hands cup around the paper sleeve, breath fogs the air, and the queue chat covers the eternal debate—extra onions or more remoulade? You’ll spot a few celebrities’ photos on the kiosk walls, but the real star is the crunchy‑creamy bite.

Modern Twists and Home Adaptations

Pan‑Toast the Bun

Split, and toast the cut sides for a buttery edge that stands up to the sauces.

Make‑Ahead Crispy Onions

Shallow‑fry thin onion slices until golden; drain very well, and keep dry in an airtight jar.

Smoked Option

Briefly smoke the sausages over mild wood for a camp‑night vibe.

Step‑by‑Step (At a Glance)

1. Warm sausages gently; steam buns.
2. Layer raw onion, crispy onion, then sausage in the bun.
3. Add ketchup, pylsusinnep and remoulade. Finish with pepper.
4. Serve immediately—preferably outside with friends.