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 Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.