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Dansk Pølser

----- Original Message ----- 
From: Jerry 
Sent: Wednesday, January 20, 2010 9:24 PM
Subject: recipe challenge for you

You probably have had a request for this but I cannot find it on your site or anywhere.
Danish rode polser  with a slash through the o's for pronounciation. Or Danish Hot Dog 
or Polser or Dansk Polser.. They have been copied and the recipe is close but not quite 
there.. In Solvang, California or actually just outside of it, there is a grocery store 
called the German Market, at least it used to be called that 20 something years ago, 
They had an item in the back deli called a German frankfurter and it tasted very close 
to the "Dansk Polser" but not quite there. I think the missing recipe was vinegar which 
helped give it that "snap" when you bit into it, plus it was missing the red color. 
I have searched high and low with no luck finding the recipe. I cannot believe that 
someone out there has not figured a way to make them or an ex employee has not given 
the recipe as 27,000 pound are eaten yearly in Denmark and I'm sure the meat companies 
have had turnovers with their employees.. The recipe is supposedly closly guarded but 
my belief is that someone out there knows how to make them and I would like the recipe.. 
I am Danish and I long for the taste of a good Dansk Rode Polser... If you can find the 
recipe on how to make them, you would be wise to make a batch and taste some of them 
if you haven't already been to Copenhagn and stopped by a cart there and had some.. 
You will be in for a treat you'll never forget.. Eat them with some true Danish ketchup 
which is sweeter than American and some good hot German mustard. Guldens mustard will do... 
There is a place in Williams Bay, Wisconsin called the Skagenhus that suposedly sells 
them at a cart outside the restaurant but I haven't tried them as yet, waiting for it 
to warm up, then I'll take a drive to try them.. Please help me find this awesome recipe... 
Thanks, Jerry 

Hi Jerry,

Wish I could help you, but I had no success at all locating a recipe to make Danish hot dogs/ Dansk Pølser at home. Here are some links that might interest you:

Danish Hot Dogs

Serious Eats





Timm sent this:

The last time I was in Solvang I asked around about some of the meat products. 
I found that a commonly used Danish Sausage was called "Medisterpolse" and the 
brand of hot dogs used at many places was "Saags German Franks"  I hope the helps. 

My Grandmother was from Denmark. I went through my mother's recipes and found her 
Medisterpolse recipe.  It has got to be over 60 years old.  (The red coloring portion 
was removed years ago) 

Timm in Oregon


Danish Sausage


5 pounds lean pork shoulder, ground 3 times and refrigerated until very cold
1 large onion, grated
1 tablespoon sea salt
1 teaspoon black pepper, freshly ground
1/2 teaspoon allspice
1/2 teaspoon cloves
1 cup stock or chicken broth


Add the seasonings to the meat and mix well. Add the stock and mix well again. 
Press into about 5 feet of hog casing and tie at regular intervals to make links.

Note: From what I have read, the red dye used in the original rode polser was 
banned by the other Scandinavian countries and now is no longer used.

I looked around the web and found these medisterpolse recipe sites, and also the recipe below. However, medisterpolse, or "Danish Sausages", seem to be dinner sausages. I didn't see evidence that they are what is used in Danish hot dogs?

Danish Sausage

I also found these sites for buying German franks:

Nielsen's Market

As I understood it, the original request was for a recipe for making the actual frankfurters used in Danish hot dogs. If German franks are what is used in Denmark, then I am still seeking a sausage-making recipe for making German franks.

Medisterpølse recipe 

4 pounds lean pork
1 pound side pork
1 large onion grated
1 tablespoon salt
1 teaspoon pepper
1 cup stock

Grind meat 3 to 5 times. Add seasoning and mix well adding stock little at a time. 
Fill into small (lamb, pork, or small beef) casings, not too firmly.

Place sausage in frying an and cover with boiling water, bring to a boil. 
Remove sausage from broth. Save broth for gravy. Melt butter and margarine in pan. 
Brown sausages on both sides.

For gravy: Mix flour in fat in the pan and add the broth. Serve with plain boiled 
or Danish browned potatoes. Or the sausages may be salted 24 hours, then boiled 
until tender. Serve with peas, boiled cabbage, scrambled eggs, or creamed vegetables.

Rich's Rum Cake

----- Original Message ----- 
From: Carol  
Sent: Wednesday, January 20, 2010 9:13 AM
Subject: Recipe for Rich's Rum Cake

I have been looking for years for the Rich's Department Store Rum Cake that they used 
to sell in their bakery.  Their Coconut Cake has been published, but I have looked on 
line, and also asked the Food Goddess for that recipe, but have never been able to get it. 
Could you get it for me?

Thank You,


Hi Carol,

Sorry, I cannot find even a mention of it.


Blue Boar Banana Croquettes

Blue Boar Cafeteria Banana Croquettes


2 tablespoons flour
3 tablespoons sugar
1 teaspoon salt
1/4 cup vinegar
1/2 cup milk
1 egg
2 tablespoons butter

Mix flour, sugar and salt. Stir in vinegar and milk. Heat until it bubbles, 
then stir in a well beaten egg. Heat for about 2 minutes, then add butter. 
When butter is melted and mixed in, syrup is ready. When cooled to room 
temperature, pour on sliced bananas and sprinkle on crushed peanuts.

More Blue Boar Recipes

Pouding Chômeur

The search engine registry indicates that someone has searched for this:

pouding chômeur (Poor Man's Pudding)

ingredients for syrup:

1 1/2 cups brown sugar 
1 1/2 cups water 
3 tablespoons butter or margarine 
1/2 teaspoon vanilla 

ingredients for batter:
3/4 cup sugar 
3 tablespoons butter or margarine 
3/4 cup milk 
1 pinch salt 
1 1/2 cups flour 
2 teaspoons baking powder 


1 In a saucepan melt butter or margarine; stir in brown sugar. 
2 Add water and vanilla. 
3 Bring to a boil. 
4 Meanwhile, make the dough. 
5 Cream butter or margarine; add sugar. 
6 In a separate bowl, combine flour, baking powder and salt. 
7 Add to butter mixture alternately with milk. 
8 Pour syrup into a 9 X 13 baking dish. 
9 Drop dough by teaspoons over syrup. 
10 Bake at 350 F for 30 minutes. 


The search engine registry indicates that someone has searched for this:


1/4 c. butter
1 sm. onion, finely chopped
3/4 tsp. Indian curry powder
1 c. long grain or California pearl rice
1/2 tsp. salt
2 c. water
3/4 lb. kippered (smoked) salmon or haddock
2 tbsp.. flour
Pinch white pepper
1 1/2 c. chicken broth, canned or homemade
3 hard-cooked eggs
Finely chopped parsley, for garnish

1. In a large, heavy frying pan over medium heat, melt 2 tablespoons of the 
butter and cook onion until soft but not brown.  Stir in    curry powder and 
rice until well combined.  Sprinkle with salt.    Add water, cover, reduce heat, 
and simmer until rice is tender    and liquid is absorbed (20 to 25 minutes). 
2. Steam fish on a rack over gently boiling water until it separates    easily 
into flakes (10 to 15 minutes).  Flake fish, reserving a few    large pieces for 
garnish; keep warm. 
3. In a medium saucepan melt remaining 2 tablespoons butter over moderate heat. 
Add flour and white pepper, stirring until bubbly. Remove from heat and gradually 
blend in chicken broth.  Cook, stirring, until thickened and bubbling.  Then boil 
gently, stirring    occasionally, until reduced to about 1 cup. 
4. Cut eggs in halves.  Shred yolks and whites separately. 
5. Into the cooked rice, mix flaked fish and sauce. Spoon into a warm serving dish. 
Top with reserves pieces of fish and shredded eggs. Sprinkle with parsley. 
Serves 4 to 6. 

"Over a first course of palourdes - steamed clams on the half shell, drenched with garlic butter - Gideon explained the rest of his findings."
Old Bones by Aaron Elkins

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