Himmel und Erde

🔥 Prep

• Peel the 1 kg potatoes and cut them into even chunks.
• Core and dice the 4 apples into small cubes.
• Thinly slice the 1 onion.
• Slice the 4 blood sausages into 1 cm‑thick rounds.

🔥 Cook

• 1. Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce to a medium simmer and cook for 15-20 minutes until fork‑tender.
• 2. Melt 1 tbsp of the 2 tbsp butter in a skillet over medium heat. Sauté the sliced onion for 3-4 minutes until translucent.
• 3. Add the diced apples to the skillet with the onions, sprinkle lightly with a pinch of sugar (optional) and cook for 5-6 minutes over medium heat, stirring occasionally, until the apples are softened but still hold shape.
• 4. Push the apple‑onion mixture to the side of the pan, Melt the remaining 1 tbsp butter, and place the blood sausage slices in the skillet. Fry each side for 2-3 minutes over medium‑high heat until browned and heated through.
• 5. Drain the cooked potatoes and return them to the pot. Mash with the melted butter from the skillet (or a splash of milk if desired) until smooth and creamy. Season with salt and pepper to taste.
• 6. To serve, place a generous scoop of mashed potatoes on each plate, top with the apple‑onion mixture, and arrange the fried blood sausage slices on top or beside.

🔥 Serve

• Garnish with a sprinkle of freshly chopped parsley or chives if desired.
• Serve hot, accompanied by a slice of dark rye bread or a simple green salad.