Did I ever tell you the story about the party I threw for my friend Marissa in my old flat? It was October of 2008 and Rasmus and I were just friends but spending a lot of time together.
I’d organised the party at my place and invited all our friends, asking them to bring some food with them (I was a poor NGO worker so the potluck was the most sociable and affordable option!). Rasmus arrived with a loaf of home-baked fruit and nut bread. I think I may have fallen in love with him at that moment.
So although I am usually the baker in our home, and definitely the one with the sweet tooth, Rasmus can definitely hold his own in the kitchen. On Monday night he decided to make these pølsehorn that he’d been talking about for weeks, since we were last in Denmark and bought two big packets of sausages to freeze.
They are seriously yummy! He made half with tomato ketchup filling which are my favourite. They’re best warm but they last quite well. I may have eaten two yesterday morning, and then gone on a trip to ikea and eaten too more hotdogs there. What can I say, I like sausages! I think these would make great lunchbox fillers for kids – or for slightly bigger kids at the office.
Here is the recipe. It is translated from the Danish cookbook God Mad – Let at lave, which seems to be the Danish cookery bible as far as I can tell. It has recipes for everything a Dane would ever want to eat.
What you need:
- 25g yeast (live; we used 7g dried)
- 1 dl warm water
- 50g butter
- 1 dl yoghurt
- 1 tsp salt
- 1 egg
- c. 450g plain flour
- 8 hot dog sausages
- Ketchup or mustard (optional)
What you do:
- Stir the yeast into the warm water.
- Melt the butter and mix with the yoghurt. Stir this mixture into the yeast
- Add the salt, egg and flour and knead the dough well together. Leave the dough to rise in a warm place about 30 minutes.
- Preheat the oven to 200 c.
- Beat the dough down and divide it into 2 balls. Roll each ball out into a thin circle. Cut the circle into quarters or eighths (depending whether you want big or small pølsehorn).
- Spread half a teaspoon of mustard or ketchup on each triangle and lie one or a half hotdog sausage on top.
- Roll the triangles up, starting at the wide end. Place them on a baking sheet covered with baking paper. Leave them to rise about ten minutes.
- Brush the pølsehorn with milk or beaten egg and then bake them in the oven for around 20 minutes until they’re a nice golden colour.
- Enjoy them warm!!