Rød Pølse (Danish for "red sausage") is a type of boiled sausage very common in Denmark and Norway. Since hot dog stands are ubiquitous in Denmark some people regard røde pølser as one of the national dishes. Their most noticeable aspect (never the fried ones) is that the skin often contains a traditional red dye (carmine) making it bright red. Røde pølser are commonly served with remoulade, mustard or ketchup, fried onions and pickled sliced cucumber. Legend has it was once ordered that day-old sausages be dyed as a means of warning. Other sources claim a butcher in Lyon was first to invent red-dyed sausages.
Scandinavian sausages are usually made of 60-80 % very finely ground pork, very sparsely spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added as fillers. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand. If you buy them from hotdog stands you often get mustard, ketchup and "remoulade" which is a dressing made out of mayonaise, mustard and pickles.
In Norway, sausages are most often served in white buns, or in the more traditional lompe. The sausages are grilled or boiled, and they are normally served with ketchup and mustard. An alternative condiment to the sausages may be mashed potato. The wiener-variety is the most common hot dog-style sausage in Norway.
In Iceland, lamb may be added to sausages, giving them a distinct taste.