Pølser og lomper

The story

Easter in Norway is a mountain holiday. Many families leave the cities for cabin life, and the tourist board Visit Tromsø writes that it is not a proper Easter without a real cross-country ski trip. Visit Norway calls Easter the season's last chance for serious skiing. The trip has a fixed menu. Visit Tromsø lists sausage with bread, a bottle of Solo orange soda, a Kvikk Lunsj chocolate bar and an orange, and says this is what Norwegians always eat on Easter outings on foot, on skis or on snowshoes. Kvikk Lunsj is a Norwegian chocolate wafer bar similar to a Kit Kat. The Norwegian wrapper for a sausage is the lompe, a soft potato flatbread made from boiled potatoes, wheat flour and salt, rolled into a thin round about 8 inches across and baked on a dry griddle. Lomper use the same ingredients as lefse but are smaller and thicker. Sausage and lompe return on May 17, Norway's national day: the Aulie bakery in Mjøndalen uses about 28 tonnes of potatoes to make 240,000 lomper in the week before it. Make the lomper a day ahead and keep them stacked in plastic, then reheat the hot dogs at the trailhead, picnic table or backyard grill.