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
- 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.
- 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.
- Cut the other potatoes in small pieces and boil in salty water until very tender for approx. 20 minutes.
- 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.
- Peel the remaining apple and cut approx. 12 segments and put to the side.
- Peel and cut the onions in small rings.
- In a pan fry the onions with some oil until golden brown and tender.
- Put flour on a plate and dust blood sausage slices gently with the flour.
- In a pan with a little oil fry the blood sausage slices and the apple segments gently until golden.
- Arrange mash, apple sauce on the a plate. Add a couple of slices of the fried blood sausage. Add crispy patatoes and apple segments.
- Serve on a cold winter eve and enjoy with a glass of Kölsch (special beer from Cologne)