Blood Sausage with Potato and Apple Mash
- 1 kilogram starchy potatoes
- 800 grams Apple (Russet)
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 pinch Ground cinnamon
- 2 onions
- 400 grams Blood sausage
- 2 tablespoons clarified butter
- 200 milliliters milk
- 2 tablespoons butter
- freshly ground peppers
- finely chopped parsley (for garnish)
Peel the potatoes, rinse and coarsely chop and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Meanwhile, cut the apples into quarters, peel, core and cut into wedges. Place apples in a saucepan with lemon juice, sugar, cinnamon and 3 tablespoons of water and cook over medium heat until tender, about 7 minutes.
Peel the onions and cut into rings. Slice the blood sausages.
Heat the clarified butter in a large pan, cook the onions until golden brown and tender. Push the onions to the side, add the blood sausages and saute on both sides, 1-2 minutes.
The cooked potatoes drain and let evaporate.
Mash potatoes coarsely, add the milk, stir in butter, season with salt, pepper and nutmeg. Crush the apples coarsely and mix with the mashed potatoes. Season to taste.
Put the potato-apple mash on a plate and top with the blood sausages. Serve with the onions and garnish with parsley.