The Icelandic hot dog is lamb-based with pork and beef, in a bun with ketchup, sweet mustard, remoulade, crisp fried onion and raw onion. Ask for eina med ollu, one with everything.

Baejarins Beztu Pylsur has sold hot dogs from its Tryggvagata stand since 1937 and stays open until 01:00 on most nights and until 06:00 on Fridays and Saturdays. Bill Clinton visited Iceland in 2004 and, being on a diet, took his hot dog with mustard only, and the stand says a hot dog with mustard has been called a Clinton ever since. The Guardian named it the best hot dog stand in Europe in 2006.

Where to eat Pylsa (Icelandic hot dog) in Reykjavik

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Make it at home

Serves 420 minEasy

Ingredients

  • 4 lamb-and-pork hot dogs
  • 4 hot dog buns
  • 1 small white onion, finely diced
  • Crispy fried onions
  • Tomato ketchup
  • Sweet brown mustard (pylsusinnep)
  • Remoulade

Method

  1. Bring a pan of water to a gentle simmer and poach the hot dogs for 5 to 7 minutes until heated through.
  2. Lightly steam or warm the buns so they stay soft.
  3. Spoon a layer of raw diced onion and crispy fried onion into the base of each bun.
  4. Lay the hot dog on top, then pipe ketchup, sweet brown mustard and remoulade over and under it.
  5. Serve at once while the bun is warm and the onions still crisp.

Editor tip. The sweet brown mustard is the non-negotiable flavour; substitute a mild honey mustard if you cannot find pylsusinnep.

Common allergens: Gluten, Mustard.