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🍽️ Classic Himmel und Erde with Blood Sausage

959 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• salt
• 4 vegetable onions
• 2 ripe apples (e.g. Boskoop)
• 2 tbsp lemon juice
• 600 g blood sausage
• 100 g butter
• pepper (from the mill)
• 120 ml lukewarm milk
• nutmeg

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for 25 to 30 minutes until tender.
4. 4. Peel the onions and slice them into thin rings.
5. 5. Peel the apples and slice them into thin slices.
6. 6. Drizzle the apple slices with a little lemon juice.
7. 7. Remove the blood sausage from its casing.
8. 8. Cut the blood sausage into 3 cm thick slices.
9. 9. Heat 30 g of butter in a frying pan.
10. 10. Fry the blood sausage slices for about 10 minutes until golden brown.
11. 11. Turn the sausage occasionally while frying.
12. 12. Season the blood sausage with salt and pepper.
13. 13. Melt another 30 g of butter in a second frying pan.
14. 14. Fry the apple slices for 6 to 8 minutes until golden yellow.
15. 15. Fry the apples on both sides.
16. 16. Remove the apple slices from the pan and keep them warm.
17. 17. Fry the onion rings in the same pan until golden brown.
18. 18. Drain the cooked potatoes.
19. 19. Let the potatoes steam dry for a moment.
20. 20. Press the potatoes through a potato ricer.
21. 21. Stir in the milk and the remaining butter into the mashed potatoes.
22. 22. Season the mash with salt, pepper, and nutmeg.
23. 23. Warm the plates.
24. 24. Place the mashed potatoes on the warmed plates.
25. 25. Arrange the fried blood sausage and apple slices on top of the mash.
26. 26. Drizzle the dish with a little brown butter.
27. 27. Garnish the dish with the fried onion rings.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 959
• Protein: 30 g · Fett/Fat: 73 g · Carbs: 46 g