Himmel und Erde

Ingredients

• 600 gpotatoes — for mashing
• 400 gapples — for applesauce
• 300 gblood sausage — sliced
• 2onions — fried crisp
• 40 gbutter
• 1 tbspsugar
• to tastefine sea salt

Method

1. Peel the 600 g of potatoes and cut them into even-sized chunks, about 2 cm each. Place them in a large pot and cover with cold water. Add a generous pinch of fine sea salt to the water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
2. While the potatoes are cooking, peel and core the 400 g of apples. Cut them into similar-sized chunks as the potatoes. In a separate saucepan, melt 20 g of the butter over medium heat. Add the apples and 1 tbsp of sugar, stirring occasionally, until the apples are soft and slightly caramelized, about 10 minutes.
3. Peel and thinly slice the 2 onions. In a large frying pan, melt the remaining 20 g of butter over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15 minutes. This will add a sweet, rich flavor to the dish.
4. Slice the 300 g of blood sausage into thick rounds, about 1 cm each. Once the onions are caramelized, push them to the side of the pan and add the sausage slices. Increase the heat to medium-high and cook the sausage until it is browned on both sides, about 3-4 minutes per side.
5. Once the potatoes are done, drain them well and return them to the pot. Mash them with a potato masher or fork until smooth, adding a bit of the cooking water if needed to reach your desired consistency. Season with fine sea salt to taste.
6. To assemble the dish, layer the mashed potatoes on a serving platter. Top with the caramelized apples, then arrange the browned sausage and onions over the apples. Serve immediately, allowing each bite to capture the harmonious blend of earthy potatoes, sweet apples, and savory sausage.