Blood Sausage with Potato and Apple Mash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,378 mg | (34 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 800 grams Apple (Russet)
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- 1 pinch Ground cinnamon
- 2 onions
- 400 grams Blood sausage
- 2 Tbsps clarified butter
- 200 milliliters milk
- 2 Tbsps butter
- Nutmeg
- freshly ground peppers
- finely chopped parsley (for garnish)
Preparation steps
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.
