Sausage dishes
Tunnbrödsrulle with mashed potatoes
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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.
A warm sausage and mashed potatoes are rolled in soft Swedish tunnbröd. This takeaway version adds lettuce, mustard, ketchup and crispy onions; extra salads vary between stands.
Timing
- Preparation: about 25 minutes, including about 10 minutes in parallel
- Cooking and heating: about 30 minutes, partly in parallel
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 540 kcal
- Protein
- ≈ 25.4 g
- Carbohydrates
- ≈ 58.8 g
- Fat
- ≈ 21.5 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.
Potatoes use a 540 g edible portion from 600 g purchased weight. Milk uses 1.5% fat, sausages use a grilled-sausage reference and tunnbröd a wheat-flatbread reference; all sauces and fried onion are included.
Quantity assumptions and ingredient mapping
- 600 g floury potatoes · ≈ 540.0 g · Assumed quantity / reference product
- 100 ml milk · ≈ 100.0 g · Assumed quantity / reference product
- 20 g butter · ≈ 20.0 g · Assumed quantity / reference product
- 4 fully cooked grilling sausages, 400 g total · ≈ 400.0 g · Assumed quantity / reference product
- 4 soft tunnbröd flatbreads, 240 g total · ≈ 240.0 g · Assumed quantity / reference product
- 60 g iceberg lettuce · ≈ 60.0 g · Assumed quantity / reference product
- 60 g ketchup · ≈ 60.0 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
- 600 g floury potatoes
- 100 ml milk
- 20 g butter
- 4 fully cooked grilling sausages, 400 g total
- 4 soft tunnbröd flatbreads, 240 g total
- 60 g iceberg lettuce
- 60 g ketchup
- 30 g mild mustard
- 20 g crispy fried onions
- 4 g salt
- 1 g black pepper
Instructions
- Peel and evenly dice potatoes and boil in water for about 20 minutes until tender. Warm milk separately. Wash, dry and shred lettuce while potatoes cook.
- Drain potatoes and let steam escape briefly. Mash by hand with butter and warm milk; season with salt and pepper. Do not use a blender, which can make the mash gluey.
- Meanwhile, brown the fully cooked sausages in a non-stick pan over medium heat for about 8–10 minutes, heating thoroughly. Briefly warm tunnbröd in a dry, moderately warm pan to keep it flexible.
- Place flatbreads on sandwich paper. Distribute mash and lettuce down the middle, add one sausage each and finish with ketchup, mustard and onions. Fold in the bottom edge and roll the sides tightly, using paper to hold them. Eat immediately.
Tips
- Use soft tunnbröd, not crispbread. A wheat tortilla is a practical, explicitly non-traditional substitute.
- Keep the mash fairly firm and avoid excess sauce so the roll closes neatly.
