Sausage dishes
Pølse i lompe with homemade potato flatbread
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Sausages in soft potato flatbreads are a Norwegian takeaway staple. Here the lomper are made from potatoes, wheat and rye flour, with simple ketchup, mustard and crispy onion toppings.
Timing
- Preparation: about 20 minutes
- Boiling potatoes and cooking flatbreads: about 40 minutes; heat sausages in parallel
- Cooling potatoes: about 15 minutes
- Total time: about 1 hour 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 385 kcal
- Protein
- ≈ 13.9 g
- Carbohydrates
- ≈ 29.4 g
- Fat
- ≈ 22.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
The 350 g unpeeled potatoes use a 315 g edible portion. Both wheat-flour quantities and type-1150 rye flour are included; sausages use a frankfurter reference.
Quantity assumptions and ingredient mapping
- 350 g floury potatoes, weighed with skin · ≈ 315.0 g · Assumed quantity / reference product
- 35 g wheat flour for the dough · ≈ 35.0 g · Assumed quantity / reference product
- 20 g rye flour · ≈ 20.0 g · Assumed quantity / reference product
- 10 g wheat flour for rolling · ≈ 10.0 g · Assumed quantity / reference product
- 4 fully cooked hot dog sausages, 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 40 g ketchup · ≈ 40.0 g · Assumed quantity / reference product
- 30 g mild mustard · ≈ 30.0 g · Assumed quantity / reference product
- 20 g crispy fried onions · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g floury potatoes, weighed with skin
- 35 g wheat flour for the dough
- 20 g rye flour
- 10 g wheat flour for rolling
- 2 g salt
- 4 fully cooked hot dog sausages, 320 g total
- 40 g ketchup
- 30 g mild mustard
- 20 g crispy fried onions
Instructions
- Wash potatoes and boil in their skins for about 25 minutes until tender. Drain, peel while warm and finely mash with salt. Spread out and cool for about 15 minutes until lukewarm.
- Briefly knead in 35 g wheat flour and the rye flour, just until combined. Divide into four. Dust sparingly with remaining flour and roll thinly to about 20 cm across. Very moist potatoes may need a little extra flour, but excess flour makes lomper firmer.
- Heat a dry heavy pan over medium-high heat. Cook flatbreads individually for about 1–2 minutes per side until brown spots appear and the dough is cooked. Stack and wrap in a clean cloth to keep soft.
- While flatbreads cook, heat sausages thoroughly in hot, non-boiling water following package guidance, about 8–10 minutes. Drain well. Put one sausage on each lompe, add ketchup, mustard and crispy onions, then roll up.
Tips
- Lomper are neither crisp tortilla chips nor yeast bread. Potato variety and moisture affect flour requirements; use only enough to roll them.
- Bought Norwegian lomper are a practical shortcut. The stated total time explicitly includes homemade flatbreads.
