This Loaded Scandi Hot Dogs recipe brings a Nordic twist to the classic American favorite! Featuring spiral-cut franks topped with a creamy remoulade-style potato salad and crunchy toppings, these hot dogs are a delightful fusion of flavors and textures. Perfect for summer cookouts, casual gatherings, or anytime you want to elevate your hot dog game, this dish comes together in just 35 minutes and will transport your taste buds straight to Scandinavia!
Why You’ll Love This Recipe
- Impressive Presentation: The spiral-cut technique creates those gorgeous curly dogs that not only look fantastic but also provide more surface area for caramelization and flavor.
- Perfect Balance: The creamy potato salad with its tangy remoulade dressing perfectly balances the savory franks and sweet brioche buns.
- Customizable: Easy to adapt with your favorite toppings while maintaining that Nordic-inspired charm.
- Quick Yet Special: Despite looking like something from a gourmet food truck, these hot dogs come together in just 35 minutes.
Ingredients You’ll Need
- Frankfurt Sausages: Choose good-quality continental-style franks (not the bright red ones) for authentic flavor and texture. These provide the hearty base for our loaded dogs.
- Brioche Rolls: These buttery, slightly sweet rolls add a touch of elegance and work beautifully with the savory fillings.
- Potatoes: The foundation of our remoulade-style salad, providing hearty substance and soaking up all those delicious flavors.
- Mayonnaise: Brings creaminess and richness to the potato salad. Use whole-egg mayo for the best flavor.
- Dijon Mustard: Adds a sophisticated tang that’s essential to authentic remoulade.
- Capers and Gherkins: These tiny flavor bombs contribute briny, pickle-y goodness to the potato salad.
- Curry Powder: A distinctly Scandinavian addition to remoulade that might surprise you but adds wonderful depth.
- Crispy Fried Shallots: Provide a satisfying crunch and savory depth – don’t skip these!
- Ketchup and American Mustard: Classic condiments that bring familiar comfort to this international fusion.
- Fresh Herbs: Chives brighten everything up with their mild onion flavor and beautiful green color.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize your Scandi dogs? Here are some delicious options:
- Veggie Version: Substitute vegetarian sausages for a meat-free alternative that still delivers on flavor.
- Seafood Twist: Add chopped shrimp to the remoulade for a Danish-inspired “hot dog with rejer” experience.
- Extra Scandinavian: Top with pickled beetroot, diced cucumber, or a sprinkle of dill for more Nordic flavors.
- Spicy Update: Add a dash of hot sauce or sliced jalapeños for those who enjoy a kick.
How to Make Loaded Scandi Hot Dogs
Step 1: Prepare the Potato Salad
Boil the potatoes in a large pot of water for 15-20 minutes until tender. Cool completely, then peel and cut into small chunks. Mix mayonnaise, dijon mustard, onion, capers, gherkin, chives, curry powder, lemon juice, sugar, salt, and pepper in a large bowl to create the remoulade dressing.
Step 2: Create Curly Hot Dogs
Insert bamboo skewers lengthwise through each frankfurt. Carefully make a spiral cut along each sausage while rotating the skewer. Remove skewers after cutting.
Step 3: Cook the Hot Dogs
Barbecue or fry the spiral-cut frankfurts for 5-7 minutes over high heat, turning occasionally until crispy and fully cooked. Alternatively, boil them for about 5 minutes.
Step 4: Toast the Buns
While the sausages cook, toast the brioche rolls on a grill or in a pan until golden and lightly crispy.
Step 5: Assemble Your Masterpiece
Place each curly frankfurt in a toasted roll. Top with the remoulade potato salad (only mix the potatoes with dressing right before serving). Drizzle with ketchup and American mustard, then finish with chopped onion, crispy fried shallots, and fresh chives.
Pro Tips for Making the Recipe
- Perfect Spirals: Keep your knife at a consistent angle while creating the spiral cuts for that picture-perfect presentation.
- Potato Timing: Only mix the potatoes with the remoulade dressing right before serving to maintain the best texture and prevent the potatoes from becoming soggy.
- Quick-Cool Hack: Speed up the potato cooling process by running them under cold water after boiling.
- Toasting Matters: Don’t skip toasting the buns – it prevents sogginess and adds wonderful texture and flavor.
How to Serve
These Loaded Scandi Hot Dogs are a meal in themselves, but if you’re looking to round out your menu:
Perfect Pairings:
- Serve with a crisp green salad dressed simply with vinaigrette to balance the richness.
- A side of pickled vegetables adds authentic Scandinavian flair.
- Cold beer or aquavit (Scandinavian spirit) makes for traditional beverage pairings.
Presentation Ideas:
- Serve on a wooden board for casual gatherings.
- For a fun party, create a hot dog bar with the spiral franks and various toppings so guests can build their own.
Make Ahead and Storage
Preparing Components Ahead
The remoulade dressing can be made up to 3 days ahead and stored in the refrigerator. Boil and peel potatoes up to 1 day in advance, but store separately from the dressing until serving time.
Storing Leftovers
Leftover assembled hot dogs don’t store well, but the components can be refrigerated separately:
- Store cooked frankfurts in an airtight container for up to 3 days.
- Keep potato salad (if already mixed with dressing) refrigerated for up to 2 days.
- Toasted buns can be stored at room temperature in a paper bag for 1 day.
Reheating
Reheat the frankfurts in a skillet over medium heat or briefly on the grill until warmed through. Refresh the buns with a quick toast before assembling.
FAQs
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Can I prepare the spiral-cut hot dogs in advance?
Yes, you can cut the hot dogs up to a day ahead and store them covered in the refrigerator. This is a great time-saver when entertaining. Just remember they might not curl as dramatically when cooked if they’ve been sitting cut for a while.
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What makes these hot dogs “Scandinavian”?
The remoulade-style potato salad with curry powder is a classic Danish topping, while the concept of loaded hot dogs with creative toppings is very popular throughout Scandinavia. In Denmark, they’re called “pølser” and in Sweden “varmkorv” – both countries have vibrant street food cultures featuring elaborate hot dog creations.
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Can I use regular hot dog buns instead of brioche rolls?
Absolutely! While brioche adds a touch of sweetness that complements the savory toppings beautifully, standard hot dog buns will work just fine. For an authentic touch, look for top-sliced buns which are more common in Scandinavian countries.
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Is there a shortcut for the potato salad component?
If you’re really pressed for time, you can start with store-bought potato salad and doctor it up with capers, gherkins, curry powder, and fresh herbs to approximate the remoulade flavor profile. The result won’t be quite the same, but it’ll still be delicious!
Final Thoughts
These Loaded Scandi Hot Dogs bring together the best of two worlds – the beloved American hot dog and Scandinavian flavor sensibilities. The combination of spiral-cut franks, creamy curry-tinged potato salad, and crunchy toppings creates a truly unforgettable bite. Whether you’re hosting a backyard barbecue or just want to treat yourself to something special on a weeknight, these elevated hot dogs deliver big on flavor without demanding too much of your time. Give them a try – your hot dog game will never be the same!
Print
Loaded Scandi Hot Dogs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Scandinavian-American Fusion
Description
A delightful mix of Scandinavian and classic hot dog flavors, this recipe combines tangy remoulade-style potato salad with curly grilled hot dogs. Perfect for a weekend barbecue or an indulgent snack, these hot dogs are topped with crispy fried shallots, fresh chives, and a combination of mustard and ketchup. Each bite offers a balance of creamy, crispy, and tangy flavors.
Ingredients
Remoulade-Style Potato Salad
- 4–6 potatoes (500 g/1 lb 2 oz total)
- 1/2 cup (125 g) whole-egg mayonnaise
- 1 tsp dijon mustard
- 1/4 brown onion, finely chopped
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped gherkin (dill pickle)
- 1 tbsp freshly chopped chives
- 1/2 tsp mild curry powder
- 1 tbsp lemon juice
- 1/4 tsp sugar
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt flakes, or to taste
Curly 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
- 1/4 brown onion, finely chopped
- 1/4 cup (15 g) store-bought crispy fried shallots
- 1 tbsp freshly chopped chives
Instructions
- Cook Potatoes for Salad
Place the potatoes in a large pot and cover them with cold tap water, ensuring the water is at least 2 cm (¾ inches) above the potatoes. Bring the water to a boil and cook the potatoes for 15–20 minutes until tender. Drain and let the potatoes cool completely. Once cooled, peel the potatoes (using a butter knife is helpful) and cut them into small chunks. For faster cooling, rinse the cooked potatoes under cold running water, then drain before peeling. - Prepare the Remoulade Dressing
In a large bowl, mix together the mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, curry powder, lemon juice, sugar, sea salt, and black pepper until well combined. This creates a creamy and tangy dressing. Add the potatoes to the dressing only just before serving to prevent the potatoes from absorbing the dressing and becoming soggy. - Prepare the Curly Hot Dogs
Insert a bamboo skewer lengthwise through each sausage. While rotating the skewer, carefully use a small knife to make a spiral cut along the sausage. Remove the skewers, then either barbecue or fry the sausages over high heat for 5–7 minutes, turning them occasionally until they are fully cooked and crispy. Alternatively, boil the sausages for about 5 minutes. - Toast the Brioche Rolls
While cooking the sausages, toast the brioche rolls on a barbecue grill or in a pan until they are golden brown and lightly crispy. - Assemble the Hot Dogs
Place each cooked sausage into a toasted brioche roll. Top the sausage with the prepared potato salad. Drizzle with ketchup and American mustard, then finish with finely chopped onion, crispy fried shallots, and freshly chopped chives. Serve immediately for the best flavor and texture.
Notes
- Use High-Quality Sausages: Opt for continental-style frankfurts with natural casings for a delicious, authentic flavor.
- Make Ahead: You can prepare the potato salad dressing ahead of time, but only mix it with the potatoes right before serving to maintain their texture.
- Serving Suggestions: Serve with extra fried shallots and chives on the side as optional toppings.
- Customize the Seasoning: Adjust the salt, sugar, and lemon juice in the dressing to taste for a perfectly balanced flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 420kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
