In a large mixing bowl, combine your ground beef, ground pork and ground lamb and mix well together (don’t be afraid to use your hands here!)
Next, add your fresh thyme and sea salt, and mix well into all of the meat
To make the sausages/kabobs for grilling, take one of your skewers and a handful of your ground meat. Gently form the shape of a sausage around the skewer, then set aside on a plate as you make sausages out of the rest of your meat
Stage 2 - Prepare Remoulade and Mustard
Before grilling your hot dog, start by making your remoulade. Take your Dijon mustard and egg yolk and mix thoroughly
Next, slowly begin to fold in your olive oil. Add a little bit of your oil at a time, then mix it well into your Dijon/egg yolk mixture. You want the oil to integrate and create a thick sauce. Continue until you’ve successfully folded in all of your olive oil
From there, mix your gherkins, capers, white wine vinegar, chives, tarragon and anchovy paste into the remoulade. Mix well and set aside
To make your pylsussinep, first whisk together the mustard powder and beer. Add vinegar, garlic, honey, catsup and salt to mustard mixture and whisk to combine.
Cover the pylsussinep and immediately refrigerate. The longer you can refrigerate the mustard, the more mellow and sweeter the taste will become.
Stage 3 - Grill Your Meat
Preheat your grill until it’s nice and hot
From there, place your skewers onto the grill and let your meat grill for at least 2 minutes on each side. As the meat cooks, it will start to contract a bit, so you might want to press it down again to flatten it out
After 2 minutes, flip to the other side of the sausage and grill that side as well. After another 2 minutes, your sausage should be ready to go
To serve, place a sausage into a bun and drizzle with your toppings, some pylussinep and some remoulade. Enjoy!
Recipe by Arousing Appetites: Home to the Serious Cook at https://blog.arousingappetites.com/pylsur-icelandic-hot-dog-remoulade-bun/