Pan‑fried Blood Sausage with Apple‑Mashed Potatoes
Pan‑fried blood sausage served with apple‑mashed potatoes is a recipe featuring fresh ingredients from the main course category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g waxy or medium‑starch potatoes
- Salt
- 2 Apples
- 3 tbsp butter
- 150 ml milk
- freshly grated nutmeg
- 4 large onions
- 2 tbsp butter
- 8 slices blood sausage
Instructions
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1.
Peel and halve the potatoes. Boil in lightly salted water for about 25 minutes until tender.
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2.
Quarter, core, and peel the apples. Slice into wedges. Heat 1 tbsp butter and sauté the apple pieces until just firm.
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3.
Heat the milk. Drain the potatoes and mash with a potato masher. Gradually stir in the remaining milk and butter, then whisk vigorously with a fork or whisk. Season with salt and nutmeg, folding in the apples.
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4.
Peel the onions and cut into rings. Heat butter and brown the onion rings lightly. Quickly sear the blood sausage slices in a non‑stick pan on both sides. Plate the apple‑potato mash together with the onions and blood sausage.
