Pylsusinnep Recipe: Icelandic Hot Dog Simplicity at Home

Iceland’s beloved street food comes to life with this authentic approach to making pylsur at home. The simplicity of quality ingredients—lamb, pork, and beef—creates a flavor that’s both comforting and distinct.

This recipe stays true to tradition while adapting to home kitchens. The sausages are gently spiced, then served in soft buns with crisp onions, tangy mustard, and sweet lingonberry jam for the perfect balance.

What sets this apart is the attention to detail in blending the meats and achieving the right texture. Each bite delivers the taste of Reykjavik’s famous hot dog stands.

Serve these with all the classic toppings for a meal that’s straightforward yet unforgettable.

Ingredients for Pylsusinnep

Ground lamb, pork, and beef blend into Iceland’s iconic street food. Classic toppings complete the experience.

The meat blend is non-negotiable for authenticity. Ground lamb can be tricky to find—Whole Foods or a specialty butcher usually carries it. For the pork and beef, opt for 80/20 fat ratio to keep the sausages juicy. Natural casings are traditional, but collagen casings work for home cooks. The spice mix is subtle—just enough to enhance, not overpower.

No lingonberry jam? Cranberry sauce makes a decent substitute. Sweet mustard is key—Dijon with a touch of honey gets close if you can’t find the Icelandic variety. Remoulade can be swapped for mayo mixed with a bit of relish. The onions must be raw and crisp—white or yellow work best. For a quicker version, use pre-ground meat mix from a trusted butcher.

Assemble just before serving—hot dogs lose texture if they sit. Leftovers (without toppings) keep 3-4 days in the fridge. Freeze uncooked sausages for up to 3 months. Reheat gently to avoid splitting. Serve immediately with all toppings for the true Reykjavik experience.

Step-by-Step Instructions for Icelandic Hot Dogs

Master the authentic technique that makes these hot dogs uniquely Icelandic and irresistibly flavorful.

Step 1: Prepare the Meat Blend with Precision

Combine the 0.5 lb Ground Lamb, 0.5 lb Ground Pork, and 0.5 lb Ground Beef in a large mixing bowl. The ideal texture comes from using cold meat, so I keep the bowl over the 0.5 cup Ice Cubes to maintain chill as I work.

Add the 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Dried Thyme, 0.5 tsp Dried Marjoram, and 0.25 tsp Ground Nutmeg. Gently fold the mixture with your hands just until uniform—overworking makes the hot dogs dense rather than tender. The spices should be evenly distributed but still visible as flecks in the meat.

Step 2: Form and Cook the Hot Dogs

Divide the meat mixture into 4 equal portions (about 4 oz each). Shape each into a cylinder slightly longer than the 4 whole Hot Dog Buns—they’ll shrink during cooking. I roll them between my palms, then taper the ends slightly for that classic hot dog shape.

Heat a skillet over medium heat and cook the hot dogs for 8-10 minutes, turning occasionally, until they develop a deep brown crust and reach an internal temperature of 160°F. The fat from the meat blend should render out, creating a crisp exterior while keeping the inside juicy.

Step 3: Toast the Buns and Prepare Toppings

While the hot dogs cook, lightly toast the 4 whole Hot Dog Buns in the same skillet for 30-60 seconds per side until warm and golden. This adds a subtle crunch that contrasts perfectly with the tender meat.

Thinly slice the 1 whole Yellow Onion and set aside. Arrange the 0.5 cup Sweet Mustard, 0.5 cup Lingonberry Jam, and 0.5 cup Remoulade Sauce in small bowls for easy assembly. The lingonberry jam’s tartness will balance the richness of the meat, while the remoulade adds a creamy tang.

Step 4: Assemble with Authentic Toppings

Place each cooked hot dog in a toasted bun. Top generously with the sliced Yellow Onion, ensuring they’re evenly distributed along the length of the hot dog. The raw onion adds a sharp, fresh crunch that cuts through the richness.

Drizzle with the 0.5 cup Sweet Mustard and 0.5 cup Remoulade Sauce, then finish with a spoonful of the 0.5 cup Lingonberry Jam. Serve immediately—the contrast of warm meat, cool toppings, and the interplay of sweet, tangy, and savory flavors is what makes this dish uniquely Icelandic.

Serving Suggestions for This Recipe

Classic Presentation

Serve your hot dogs nestled in toasted buns with all toppings arranged in neat rows. I like to layer the thinly sliced onions first, followed by a zigzag of sweet mustard and remoulade. The lingonberry jam goes on last for a pop of color. 💛

Platter Style

For a crowd, arrange the hot dogs on a large wooden board with small bowls of each topping. This lets guests customize their perfect bite. I use a slate serving tray from Crate & Barrel for a rustic touch.

Side Pairings

A simple green salad with lemon dressing cuts through the richness. Or try pickled cucumbers for extra tang. I also love serving with roasted potato wedges dusted with paprika.

Beverage Matches

An ice-cold Icelandic lager like Egils pairs perfectly, but a crisp sparkling water with lemon works too. For non-alcoholic, try birch syrup soda for authentic Nordic flavor.

Kid-Friendly Twist

For picky eaters, serve toppings on the side. My kids love the lingonberry jam as a dip. You can also offer ketchup as an alternative to the traditional Icelandic toppings.

Make It a Meal

Turn this into a full Nordic spread with rye bread, smoked salmon, and dill pickles. The flavors complement each other beautifully, creating a true Icelandic feast. ✨

Frequently Asked Questions