DENMARK | PØLSE WITH JARLSBERG® CRISP
Output: 4 servings
- 4 rød pølse (traditional Danish sausage)
- 4 hot dog buns
- 150 g Jarlsberg® Special Reserve
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.