Himmel und Erde

Ingredients

• 900g starchy potatoes (such as russet), peeled and cubed
• 3 cooking apples (such as Granny Smith), peeled and sliced
• 60g butter, divided
• 2 onions, thinly sliced
• 8 slices blood sausage (Blutwurst)
• Salt and black pepper
• Pinch of ground nutmeg
• 1/4 cup warm milk

Before you cook

• Peel and cube the potatoes.
• Peel and slice the apples.
• Thinly slice the onions.

Steps

1. Put the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 10 minutes.
3. Add the sliced apples to the same pot.
4. Continue cooking for 10 more minutes, until the potatoes and apples are both fork-tender.
5. Melt half the butter in a skillet over low heat.
6. Add the onions to the skillet and cook for 15 minutes, stirring occasionally, until golden and caramelized.
7. Drain the potatoes and apples well.
8. Return the potatoes and apples to the pot.
9. Mash them together with a potato masher, keeping the texture rustic rather than smooth.
10. Stir in the remaining butter, the warm milk, nutmeg, salt and pepper.
11. Heat a separate skillet over medium heat.
12. Fry the blood sausage slices for 3 minutes per side, until crisp at the edges.
13. Spoon the mash into bowls.
14. Top each bowl with the caramelized onions.
15. Serve the fried blood sausage alongside.