Boudin with Apple and Potato Rösti

Ingredients

• 2 Apples
• 1 tsp butter
• 600 g mostly firm potatoes
• 1 egg (large)
• 1 tsp starch
• Salt
• white pepper
• freshly grated nutmeg
• 1 Tbsp clarified butter
• 500 g blood sausage
• parsley (for garnish)

Instructions

1. 1.

   Wash the apples, cut them crosswise in half and place them in a greased baking dish. Bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 45 minutes.

2. 2.

   Peel, wash, and grate the potatoes coarsely. Place the grated potato in a kitchen towel and squeeze out excess moisture. Mix the dry grating with the egg, starch, salt, pepper, and nutmeg. Drop spoonfuls of the mixture into a pan with hot clarified butter, flatten each mound, and fry for 3–4 minutes until golden brown. Flip with a spatula and fry the other side until golden as well. Keep warm in the turned-off oven until all rösti are ready.

3. 3.

   Slice the blood sausage and quickly sear the slices on both sides in hot clarified butter. Plate the sausage with the rösti and apples, garnish with parsley, and serve.