Pølse i Lompe
A Norwegian sausage wrapped in soft potato flatbread, called lompe, with ketchup and mustard. Norway’s favorite road-trip snack.
- prep
- 15 min
- cook
- 20 min
- total
- 35 min
- serves
- 4
- level
- easy
Lompe is a soft potato flatbread sold ready-made in nearly every Norwegian grocery store, and wrapping a sausage in one instead of a bun is the country’s everyday version of a hot dog. Gas station grills selling pølser along Norway’s long highways keep the tradition going on every road trip.
The lompe needs to stay soft and a little elastic rather than crisp, which is why it is kept under a cloth as it cools if made from scratch, so it wraps around the warm sausage without tearing. Ketchup and mustard are the only toppings most Norwegians bother with.
Pølse i Lompe is one of the best hot dogs from around the world.
method
If making the lompe from scratch, rice the hot boiled potatoes, mix with the flour and salt into a soft dough, then roll into thin rounds. Cook each on a dry, hot griddle for 1 to 2 minutes per side until lightly spotted, then cool under a towel so they stay soft.
Boil or grill the sausages until hot through, about 6 to 8 minutes.
Warm the lompe briefly on the griddle if needed so it is pliable.
Lay a sausage along the center of a lompe, add ketchup and mustard, then wrap it around the sausage like a soft taco and eat from one end.
chef's tips
- Lompe should be soft and a little elastic, not crisp; that is what lets it wrap without tearing.
- If making your own, keep them under a damp towel as they cool so they do not dry out and crack.
- This is Norway’s answer to the hot dog bun, sold ready-made at any grocery store there.