Entree: United States – Great Plains United States (North Dakota) – Lefse with Sausage

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 25 min

Additional 45 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, softened (for potato dough)
- 1/2 cup (120 ml) heavy cream
- 1 tsp (6 g) kosher salt (for potato dough)
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1/2 cup (50 g) potato flour or instant potato flakes
- 6 smoked bratwurst or kielbasa links, approx. 1.5 lb (680 g) total
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for searing sausages
- 2 tbsp (30 g) unsalted butter (for onions)
- 2 medium yellow onions, thinly sliced, about 10 oz (280 g)
- 2 cups (150 g) red cabbage, thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) kosher salt (for pickling)
- 2 tbsp (30 ml) water (to adjust pickling liquid if needed)
- 1/4 cup (60 g) coarse-grain mustard or brown mustard
- 4 tbsp (60 g) butter, melted, for brushing finished lefse
- Freshly ground black pepper to taste

Instructions

Short Description:
Potato-based lefse (thin Norwegian-style flatbreads) wrapped around smoked sausages and dressed with caramelized onions and quick pickled red cabbage for a hearty North Dakota main course. Each tender lefse is brushed with butter and mustard, creating a warm, savory entrée that stands alone.

Regional Notes:
This North Dakota version follows the region's Scandinavian heritage by using mashed potatoes and flour to make lefse and pairing them with locally popular smoked sausages (bratwurst or kielbasa). Unlike simple dessert-style lefse served with sugar and butter, this Great Plains entree is savory and substantial, incorporating caramelized onions and tangy pickled cabbage typical of Midwestern sausage pairings.

1. Prepare the potatoes: place peeled potato chunks in a large pot, cover with cold salted water, bring to a boil and cook until very tender, 15–20 minutes. Drain thoroughly and return to the hot pot for 1–2 minutes to let excess moisture steam off.
2. Rice or mash the potatoes while still hot until very smooth (use a potato ricer or fine-mesh masher). Spread the riced potatoes on a tray and let cool to lukewarm, about 15 minutes.
3. Make lefse dough: stir the softened butter, heavy cream, and 1 tsp kosher salt into the warm potatoes. Fold in 1 cup all-purpose flour and 1/2 cup potato flour (or instant potato flakes) a little at a time until a soft, slightly sticky dough forms. Do not overwork. Cover and chill in the refrigerator for 30–45 minutes to firm.
4. While dough chills, make the pickled cabbage: in a small saucepan combine apple cider vinegar, sugar, 1 tsp salt, and 2 tbsp water. Warm gently until sugar dissolves, then pour over the sliced red cabbage in a bowl. Toss and let sit at least 15 minutes (longer for tangier flavor), stirring occasionally.
5. Caramelize the onions: heat 2 tbsp butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt, and cook slowly, stirring occasionally, until golden brown and sweet, about 15–20 minutes. Finish with freshly ground black pepper to taste. Keep warm.
6. Cook the sausages: heat 1 tbsp oil in a skillet over medium-high heat. Brown sausages on all sides, 3–4 minutes per side, then reduce heat, add a splash of water, cover and simmer 8–10 minutes until internal temperature reaches 160°F (71°C) for pork sausages. Alternatively, after searing transfer to a 350°F (175°C) oven for 10 minutes to finish. Keep warm.
7. Form and roll lefse: divide chilled dough into 6 equal pieces (for roughly 10–12 inch lefse) and roll each into a ball. On a well-floured surface or a floured cotton lefse cloth, roll each ball very thin—about 1/16–1/8 inch thick—using plenty of flour to prevent sticking. Aim for 10–12 inch rounds.
8. Cook lefse: heat a heavy griddle or cast-iron skillet over medium-high heat until hot. Transfer a rolled lefse to the griddle and cook until small brown spots appear, about 45–90 seconds, then flip and cook the other side about 30–60 seconds. Remove to a clean towel or plate and cover with a cloth to keep soft. Repeat with remaining dough, dusting and re-flouring as needed.
9. Assemble: brush each lefse lightly with melted butter, spread about 1 tbsp coarse-grain mustard down the center, place one sausage lengthwise, top with a generous spoonful of caramelized onions and 2–3 tbsp pickled cabbage. Fold or roll the lefse around the sausage to enclose.
10. Serve warm with extra mustard and pickled cabbage on the side. Leftover lefse can be wrapped in foil and stored refrigerated up to 2 days; reheat wrapped in a low oven (300°F / 150°C) or in a skillet with a little butter.