Lompe Wraps with Pork Sausages & Crispy Onions

Ingredients

• 1 lb Pork Sausages
• 1 lb potatoes, boiled and riced
• ⅔ cup all-purpose flour, plus more for rolling
• 2 tbsp butter, melted
• ½ tsp salt
• ⅓ cup crispy fried onions
• 3 tbsp ketchup and mustard
• 3 tbsp shrimp salad or coleslaw (optional)

Method

1. Mix the still-warm riced potato with the melted butter, salt, and flour into a soft dough. Work it as little as possible or the lompe turn tough and gray.
2. Divide into 8, roll each paper-thin on a floured surface, and cook on a dry skillet over medium-high, 45 seconds per side, until spotted with brown freckles. Stack under a towel so they stay pliable.
3. Grill or pan-fry the Pork Sausages until browned all over and 160°F (71°C) inside for pork, 165°F (74°C) for poultry.
4. Warm the lompe briefly on the same pan to pick up a little fat.
5. Wrap each sausage in a lompe with ketchup, mustard, crispy onions, and a spoon of shrimp salad if you are going full Norwegian. Eat standing outside for maximum authenticity.