The Icelandic pylsa is a cultural institution. Mostly lamb with pork and beef in a natural casing, it demands a specific assembly order perfected at stands like Bæjarins Beztu Pylsur.
Ingredients
- 4 lamb-based hot dogs with natural casings
- 4 soft hot dog buns (steamed, never toasted)
- ½ raw white onion, finely minced
- ½ cup crispy fried onions
- Pylsusinnep (sweet brown mustard) or yellow mustard + brown sugar + dash of coffee
- Remoulade and tomato ketchup
Preparation
- Bring water to a gentle simmer — add a splash of dark beer or bouillon if you like.
- Drop in hot dogs, turn off heat, cover, and warm 5–7 minutes. Never rapid-boil or casings will split.
- Steam buns 30 seconds over the hot water until pillowy.
- Line the bun bottom with raw onion, then crispy fried onions.
- Place the sausage on top and stripe with ketchup, pylsusinnep, and remoulade.
Chef's tips
- Condiments go on the bun first — this is non-negotiable in Iceland.
- Eat immediately while the snap is still audible.
About Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.