Stuffed Apples with Chicken Liver

Ingredients

• 4 large Boskop apples
• 250 g chicken liver
• 200 g blood sausage
• 6 slices of toast bread
• 3 eggs
• parsley
• breadcrumbs
• 1 onion
• Salt
• Pepper
• 100 ml apple wine
• Basil

Instructions

1. 1.

   Wash the liver and grind it through a fine sieve. Peel the onion and grind it together with the toast bread. Dice the blood sausage into small cubes. Wash, dry, shake off excess water, and finely chop the parsley; mix everything well with the eggs.

2. 2.

   Wash the apples, halve them, remove the core using a melon baller, and place them side by side in a greased baking dish. Fill the apple halves with the liver mixture. Season lightly with pepper and bake in a preheated oven at 175 °C for about 30–40 minutes.

3. 3.

   Taste and adjust seasoning before filling the apple halves again if needed.

4. 4.

   Bake for approximately ½ hour in the preheated oven, adding a splash of apple wine if desired.

5. 5.

   Serve the finished apples garnished with basil.