Heaven and Earth (Blood Sausage with Mashed Potatoes and Apples)

Ingredients

• 600 g waxy potatoes
• Salt
• 4 vegetable onions
• 2 ripe apples (e.g., Boskop)
• 1 tsp powdered sugar
• 2 tbsp lemon juice
• 600 g blood sausage
• 90 g butter
• black pepper (freshly ground)
• 150 ml lukewarm milk
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes. Peel the onions and slice them into thin rings. Wash the apples, remove the core with an apple corer, slice them thinly and drizzle with a little lemon juice.

2. 2.

   Remove the blood sausage from its casing (if desired) and cut it into 2–3 cm thick pieces. Heat 30 g of butter in a pan and brown the sausage for about 10 minutes, turning occasionally. Season with salt and pepper.

3. 3.

   In another pan melt 30 g of butter and fry the apple slices for 6–8 minutes on each side until golden yellow. Sprinkle with powdered sugar and let them lightly caramelize. Remove, keep warm, and then brown the onion rings in the same pan until golden brown.

4. 4.

   Drain the cooked potatoes, let them steam dry slightly, and mash them through a potato masher. Mix in the milk and remaining butter to make a smooth purée. Season with salt, pepper, and nutmeg. Plate the purée together with the blood sausage and apple slices on preheated plates, drizzle with brown butter, and garnish with the onion rings before serving.