Heaven and Earth

Wash the potatoes, place them in 1500 ml of cold water, add salt and boil for 20–25 minutes after it comes to a boil, until they can be easily pierced with a knife.

Peel and core the apples, cut into medium-sized cubes, and cook in half of the butter, covered, over low heat for 4–5 minutes, until soft but not mushy.

Warm the milk. Drain the cooked potatoes, let them stand for 1–2 minutes to dry out, peel and mash them with the remaining butter and hot milk. Season with salt, black pepper and nutmeg.

Slice the onion into thin rings. Heat the clarified butter in a wide skillet and fry the onion over medium heat for 8–10 minutes until golden brown.

Remove the casing from the blood sausage, cut it into thick slices and fry in the same skillet for 2 minutes per side, until the edges are nicely browned.

Fold the warm apples into the mashed potatoes.

Divide the apple mash among plates, top with the blood sausage and golden fried onions, and serve hot.