Name: Hot Dogs with Lompe and Pickled Red Onion
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Norwegian
Ingredients: 1.5 dl water; 1 dl sugar; 0.5 dl apple cider vinegar; 1 cloves garlic, finely chopped; 1 tsp salt; 0.5 tsp pepper; 2 pcs red onion, sliced; 2 pcs avocado; 0.5 pcs lime juice; 1 cloves garlic, grated; 2 tbsp fresh coriander, finely chopped; 8 pcs bratwurst or other sausage; 8 pcs lompe (norwegian potato flatbread); 1 pcs green chili, thinly sliced; 0.5 pcs lime, cut into wedge; 0.25 bunch fresh coriander

UntrainedChef

Tips from the kitchen

Start the pickled onion first. It needs time to cool down, and the longer it sits in the liquid the pinker and milder it gets. Half an hour minimum, but an hour is better.
When you mash the avocado, leave it a little chunky and squeeze the lime over right away. The lime keeps it from going brown while it waits in the fridge.
Don't skip scoring the sausages. Those little diagonal cuts let the steam out so the skins don't burst and curl up on the grill.
Warm the lompe just before serving and keep them wrapped in a cloth. Cold lompe crack when you fold them, warm ones bend around the sausage without tearing.
Two to three minutes on the grill is enough for bratwurst that are already cooked. You're after color, not turning them to leather.

Ways to vary it

Swap the bratwurst for a smoked sausage or a chicken sausage if that suits your table better.
If you like more heat, leave the chili seeds in or add a few extra rings on top.
A spoonful of sour cream or crème fraîche tucked in next to the guacamole is a nice option for the kids who find the onion too sharp.

Storage & leftovers

The pickled onion keeps in its liquid in a sealed jar in the fridge for up to two weeks. Guacamole is best the day you make it, but it'll hold a day covered tight in the fridge with the lime on top. Don't freeze any of it, and warm the lompe fresh in a dry pan rather than reheating leftover wraps.