These sausages of ground lamb were inspired by the foods of the Turkish community in Sweden. The patties are rolled up in flatbreads that have been spread with garlic mashed potatoes and sauerkraut.

Makes 4 sandwiches.

2 tablespoons olive oil 1 roasted red bell pepper, peeled, seeded, and finely chopped 1 shallot, finely chopped 3 garlic cloves, finely chopped 1/2 pound ground lamb 1/4 pound ground pork 1 teaspoon fresh marjoram, oregano or thyme leaves 1 teaspoon kosher salt Freshly ground black pepper 1 cup Garlic Mashed Potatoes (see below) 4 sheets Norwegian lefse, small sheets lavash, or flour tortillas 1/4 cup Spicy Sauerkraut (see below)

1. Heat 1 tablespoon of the oil in a small skillet over medium-high heat until hot. Add the roasted pepper, shallot, and garlic and cook, stirring, for 2 to 3 minutes, until the shallots have softened. Transfer to a medium bowl.

2. Add the lamb, pork, marjoram, oregano, or thyme, salt, and pepper to taste and mix well with your hands. Shape the mixture into 8 oval patties about 3 inches long by 11/2 inches wide.

3. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the sausages and cook, turning once, for 4 minutes on each side, or until cooked through. Remove from the heat.

4. Meanwhile, reheat the mashed potatoes in a small saucepan over low heat, stirring occasionally (add a little cream or milk if necessary).

5. Spread a layer of mashed potatoes over each flatbread. Top the potatoes with the sauerkraut. Put 2 sausages on each flatbread, roll up in the bread, and serve.