Next to the indoor fleamarket is Bæjarins Beztu Pylsur, Icelands most famous hotdog stand. Everyone eats here, and so did I. Ordering “ein með öllu” is how it done here, but "one with everything" is the proper way to get a hotdog wherever you travel, as far as I'm concerned. In Iceland everything means ketchup, mustard, remoulade, raw onions and crispy onions. Pylsusinnep is the sweet mustard especially for hotdogs. Remoulade is the king of condiments in Scandinavia, a sweet tartar type sauce. The set up is almost the same as a ristet pølse you get at pølsevogn in Denmark. The best thing about Icelandic hotdogs are the sausages themselves. Made of lamb, pork, and beef, their meaty, slightly smokey, and have a good bite. Sláturfélag Suðurlands seems to provide the SS Pylsur to almost all of the hotdog stands in Iceland including Bæjarins Beztu, and because the condiments are all store bought, the Icelandic hotdog experience is pretty much the same no matter where you go. So if the line-up at midnight on a Saturday is to long at Bæjarins Beztu don't panic, just go down the walking street and you will find the exact same thing at another place.
|Bæjarins Beztu Pylsur|
|The Messy “ein með öllu” from Bæjarins Beztu Pylsur|
|Store Bought SS Pylsur|
Building an Icelandic Hot Dog
2. Place the onions inside the bun and lay the hotdog on top. Fresh chopped as well as crispy dried. The dried shallots you find in Chinese supermarkets are as good if not better.
3. Mustard. Honey mustard is an ok equivalent to pylsusinnep, but Bavarian style Weißwurst Senf would be better.
4. Remoulade. This is hard to find outside Scandinavia. Mix English style piccalilli with Miracle Whip and blend as a substitute.
5. ketchup. I don't think Heinz is good on hotdogs. Aylmers Ketchup in Canada is much closer to the Scandinavian brands. Cheap generic brands in the USA are also better on hotdogs for some reason.
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