DENMARK | PØLSE WITH JARLSBERG® CRISP

DENMARK | PØLSE WITH JARLSBERG® CRISP

National dish

Output: 4 servings

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Ingredients

• 4 rød pølse (traditional Danish sausage)
• 4 hot dog buns
• 150 g Jarlsberg® Special Reserve
• Mustard
• Ketchup

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Preparation

Heat the oven to 200°C. Shred the cheese in chunks and spread evenly on a sheeted oven tray. Bake in the oven for 10 minutes or until the cheese gets a nice color. Cool. Break into smaller pieces.

Cook the polse and place in the bun. Serve the hot dog with ketchup, mustard and the Jarlsberg crisp.