These popular Danish sausages are prepared with pork meat and beef (or veal) and are lightly smoked over beech wood. They are characterized by their distinctive red color and the use of spices that typically include nutmeg, allspice, and cardamom.

It is said that they were created in the 1920s by resourceful vendors who would color stale sausages with red dye and sell them at a slightly lower price. The invention soon became a popular option, and the tradition was continued to cater to the customers.

Long and thin, rød pølses are usually boiled in a seasoned broth and are often accompanied by various condiments. However, they are best known as a part of the Danish variety of hot dog, also named pølser, in which they are placed in hot dog buns and come served with ketchup, mustard, Danish rémoulade, onions, and sliced pickles on top.