Heaven and Earth (Blood Sausage with Mashed Potatoes and Apples)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 969 cal. | (46 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 18.3 mg | (122 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 33.1 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 4 yellow onion
- 2 ripe Apple
- 1 tsp powdered sugar
- 2 Tbsps lemon juice
- 600 grams Blood sausage
- 90 grams butter
- freshly ground peppers
- 150 milliliters lukewarm milk
- freshly grated Nutmeg
Preparation steps
Peel the potatoes, rinse and cook in boiling salted water for about 30 minutes. Peel the onions and cut into thin rings. Rinse the apples, remove the cores with an apple corer, cut into thin slices and sprinkle with a little lemon juice.
Remove the sausage from the casings and cut into 2-3 cm (approximately 3/4-1 inch) thick pieces. In a pan, melt 30 grams (approximately 2 1/2 tablespoons) butter and sauté the sausage for about 10 minutes. Season with salt and pepper.
In a separate pan, melt 30 grams (approximately 2 1/2 tablespoons) butter and sauté the apple slices for 6-8 minutes, until golden brown on both sides. Sprinkle with powdered sugar and let caramelize slightly. Remove from the pan and keep warm. Cook the onion rings in the same pan until golden brown.
Drain the potatoes, let the steam evaporate and press through a potato ricer. Mash with the milk and remaining butter until smooth. Season with salt, pepper and nutmeg. Serve the mashed potatoes with the sausage and apple slices on warmed serving plates. Drizzle with a little melted butter and serve topped with onion rings.
