Danish hot dog (Rød pølse)

1. Bring a pan of water to the boil, then lower the heat so it just barely simmers - the sausages won't split in hot but not boiling water.

2. Add the sausages and heat them for 5-7 minutes.

3. Meanwhile, warm the buns in the oven at 160 °C or in a toaster for 2-3 minutes so they're crisp outside and soft inside.

4. Split the buns and lay the drained sausages in them.

5. Squeeze stripes of ketchup, mustard and remoulade side by side along the sausage.

6. Scatter generously with crispy fried onions and serve at once.

Tip: Rød pølse, the "red sausage", is the symbol of Danish street food: the pølsevogn sausage wagons have been roaming Copenhagen's streets since the 1920s. The sausage skin is traditionally dyed bright red. The three sauces - ketchup, mustard and remoulade - and the crispy onions together give the real Danish taste; if you like, add thin slices of pickled cucumber too.