The proper ones, full of flavor and different spices and stuff.
The thinner ones are preferred to the thick ones you can’t even fit in your mouth without squeezing sweat all over your shirt when chewing.
Also boiled hotdogs slips down with ease. And now we’re talking about the flawless red one.
Yes, røde pølse, all the way from Denmark into my mouth.
The bread, swiftly heated in the oven until outside’s perfect crispy but hot and soft on the inside.
Load ‘em up with loads and loads of mustards from France and Sweden, add a little ketchup from America but named in Germany, add some more mustard on top and decorate the whole spectacle with a few drops of Tabasco sauce and we have the perfect hotdog.
The closest you get here's a dog's tail I guess.