COPPERPylsur recipe
A lamb-blend Icelandic sausage poached, not grilled, and dressed with remoulade and two kinds of onion.
Ingredients
- 4 lamb hot dog sausages
- 4 hot dog buns
- 4 tbsp remoulade
- 4 tsp sweet brown mustard
- 4 tbsp ketchup
- 60 g crispy fried onions
- 1 raw onion
How to make Pylsur
- Bring a pan of water to the boil, take it off the heat and let 4 Icelandic sausages, made of lamb, pork and beef, sit in it for 5 minutes; do not grill them, the snap comes from the casing.
- Steam or warm 4 buns until soft rather than crisp.
- Spoon a bed of crispy fried onions into the bottom of each bun before the sausage goes in.
- Lay a hot sausage on the fried onions.
- Pipe 1 tablespoon of remoulade in a line along the sausage.
- Add 1 teaspoon of sweet brown Icelandic mustard, pylsusinnep, and 1 tablespoon of ketchup.
- Finish with 1 tablespoon of finely diced raw onion; assembled in this order it is eina med ollu, one with everything.
What is Pylsur?
Pylsur is a traditional dish from Iceland, cooked in a pan, and takes about 10 minutes from start to finish. It is built around crispy fried onions. The recipe below uses 7 ingredients and is written out step by step.
How long does Pylsur take?
At 10 minutes it is quicker than 100% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 5 minutes.
Any tips for making Pylsur?
Take the water off the heat before the sausages go in and let them sit rather than grilling them: the snap comes from the casing.
How Pylsur compares
At 10 minutes, Pylsur is among the 10 quickest of the 586 dishes Copper documents. Hard to find elsewhere: lamb hot dog sausages (1), hot dog buns (1) and remoulade (1).
Copper documents Iceland alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.