This dish is very typical for Cologne, where you can find it in typical beerhouses. This is my version.

Makes 4 servings


  • 500g blood sausage (from your favourite butcher), cut into small slices
  • 1000g potatoes, peeled and washed
  • 4 small potatoes, washed and unpeeled
  • 250 ml milk
  • 7 tablespoon butter
  • a good pinch of freshly-grated nutmeg
  • 4 medium sized red onions
  • 4 apples
  • 20 ml water
  • 2-3 tablespoons of sugar
  • 2 tablespoons flour
  • 2-3 tablespoons good quality frying oil
  • sea salt and freshly ground pepper to taste


  1. Cut the four washed and unpeeled potatoes in very fine slice and put them on an oven-tray and bake for 15 minutes on 180 degrees
    in the oven until golden brown and crunchy. 
  2. Peel and cut three apples in small piece and put in a small saucepan with 20 ml water and 1-2 tablespoons of sugar and bring to boil. Simmer the apples approx. 15 minutes until tender. Mash them slightly with a fork or a potato masher to create an apple sauce and put to the side.
  3. Cut the other potatoes in small pieces and boil in salty water until very tender for approx. 20 minutes.
  4. Drain the potatoes and then mash with a potato masher. Add the warm butter and milk mixture and mash again. Then add the nutmeg and put to the side.
  5. Peel the remaining apple and cut approx. 12 segments and put to the side.
  6. Peel and cut the onions in small rings.
  7. In a pan fry the onions with some oil until golden brown and tender.
  8. Put flour on a plate and dust blood sausage slices gently with the flour.
  9. In a pan with a little oil fry the blood sausage slices and the apple segments gently until golden.
  10. Arrange mash, apple sauce on the a plate. Add a couple of slices of the fried blood sausage. Add crispy patatoes and apple segments.
  11. Serve on a cold winter eve and enjoy with a glass of Kölsch (special beer from Cologne)