Entree: Germany – Rhineland – Himmel un Ääd (Rhineland dish combining mashed potatoes and stewed apples served with blood sausage and fried bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into even chunks
- 4 blood sausages (black pudding), total approx. 14 oz (400 g)
- 2 tart apples (e.g., Granny Smith), about 10 oz (300 g), peeled, cored, and sliced
- 4 slices bacon, diced, approx. 4 oz (115 g)
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 tbsp (42 g) unsalted butter, divided
- 1/4 cup (60 ml) milk, warmed
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- Salt to taste (start with 1 tsp / 6 g)
- Ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Cook potatoes: Put potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain well, return to pot, mash with 2 tbsp (28 g) butter and warmed milk until smooth; season with salt and pepper and keep warm.
2. Prepare apples and garnish: While potatoes cook, heat a large skillet over medium heat and add diced bacon. Fry until crisp; remove bacon with a slotted spoon and set aside, leaving fat in the pan. Add sliced onion to the pan and sauté until golden. Add apple slices, sugar, and apple cider vinegar; cook, stirring occasionally, until apples are soft and syrupy, about 8–10 minutes. Keep warm.
3. Cook blood sausage: Slice blood sausage into 1/2-inch (1 cm) rounds. In a separate skillet over medium heat, melt remaining 1 tbsp (14 g) butter and fry sausage slices 2–3 minutes per side until heated through and edges lightly crisp. Be careful not to overcook to avoid splitting.
4. Assemble and serve: Spoon mashed potatoes onto plates, top with stewed apples, arrange blood sausage slices alongside or on top, and sprinkle with crisp bacon and chopped parsley. Serve immediately.