The Swedish tunnbrodsrulle consists of two hot dogs wrapped in a thin bread roll dressed with a dollop of mashed potatoes, complimented with ketchup, mustard, onion, pickled cucumber, lettuce, and creamy shrimp salad dressing. Steff Houlberg, owned by the Tulip Foodservice Company in Denmark supplies over 30 varieties of Danish hot dogs and sausages aka "polsen." Depending on the region, polsen are served in traditional hot dog buns, enclosed hot dog buns, and flat bread buns. Polsen are dressed with various condiments as French fried onions-similar to our French’s canned French fried onions, bacon bits, relish, raw onions, pickle chips, ketchup, mustard, and a special mayo based remoulade which contains mustard, onions, and relish. Some are wrapped with bacon. As a Chicagoan living in Racine, WI, home of the original Danish Kringle, I learned to make authentic Danish style hot dogs using a Dutch potato hot dog bun, dressed with mustard, onions, relish, pickles, Holland remoulade (a condiment used on pommes frites), French fried, onions, and bacon bits. The mayo based remoulade and the cruchiness of the French fried onions, just don’t work for me. I prefer the crunch of a cold kosher dill pickle along with the famous "snap" of a natural casing hot dog. I’m sure others will love the Danish style dog. Here’s a video of a Danish hot dog vendor: http://www.youtube.com/watch?v=6WJuJ_AQqqA&NR=1 That first bacon wrapped dog looks might good to me. I like that enclosed bun with the condiment (remoulade) injected in the top and the dog served in a bag. Many Danish dogs are consumed out side the bun and dipped directly into the condiments.