Heaven and Earth
Peel, rinse and cook the potatoes for about 30 minutes in boiling salted water. Peel the Spanish onions and cut into thin rings. Rinse the apples, remove the cores, cut the apples into thin slices and sprinkle with a little lemon juice. Remove the blood sausage from the pelle and cut into 2-3 cm (approximately 1 inch) thick pieces.
Heat 30 g (approximately 2 tablespoons) of butter in a pan and fry the blood sausage pieces in it for about 10 minutes while stirring. Season with salt and pepper.
In a second pan, heat 30g (approximately 2 tablespoons) butter and saute the apple slices for 6-8 minutes on both sides until golden. Sprinkle with powdered sugar and let caramelize slightly.
Remove apples from pan and keep warm. Saute the onion rings in the same pan until golden brown.
Drain the cooked potatoes, let evaporate and press through a potato ricer. Mix the riced potato with the milk and the remaining butter, and process to a smooth puree. Season with salt, pepper and nutmeg.
Serve the puree with fried blood sausage pieces and apple slices on warmed plates, drizzle with a little melted butter and serve topped with the sauteed onion rings.