Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand. Since hot dog stands are ubiquitous in Denmark (known as "Pølsevogn") some people regard "pølser" as one of the national dishes, perhaps along with medisterpølse, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called "wienerpølser" and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning.