Danish Cuisine

Danish Cuisine

Something typical about the food is Danish Wienerbrød, which originally began to be manufactured in Denmark in 1840 by chefs from the Austrian capital Vienna. These fragile and sticky pastries are a popular favorite around Denmark. Smørrebrød can be likened to Denmark’s national dish, it can be served as both snacks and main course and made in different sizes. It’s a rough sandwich with different toppings. The laying is often well increased in relation to the size of the sandwich.

Danish Rød pølse is a type of brightly red, boiled pork sausage very common in Denmark. The reason why Rød pølse is red was to distinguish the secondhand sort of sausage during World War II. The worse sausages were colored red because they could not sell these at a higher price. The buyers appreciated the red color, which meant that the red sausages sold better than the uncolored. Denmark is also known for butter Lurpak, which is manufactured in Denmark but sells around the world in different countries. Gammeldansk is a alcoholic liquor that is one of the most popular in Denmark. Gammeldansk has a spicy bitter taste with mackerel, licorice, cinnamon, ginger, cardamom and pomeran flavor. It commonly served room-tempered as an aperitif. Why don’t try it together with Smørrebrød?