Summary

Ingredients

• 4 medium apples (200-250g each)
• 2 small onions
• 30 g butter
• 350 g blood sausae, diced
• 2 slices toast
• 30 g clarified butter
• 1 sprig marjoram, chopped
• 1 sprig parsley, chopped
• 2 large egg (s)

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Instructions

1. Important! First prepare the ingredients for the filling, then cut out and hollow out the apples.
2. Sweat the onions in clarified butter and fry them with the black pudding. Add the leftover apples from the cutting. Roast the croutons in the pan and mix with the black pudding. Add marjoram and parsley, pour the filling into the cut apples.
3. Place the filled apples in a baking dish and fill up with a little broth if necessary so that the apples do not dry out. Put a little butter on the apples.
4. Let cook at 200 ° C for approx. 30 minutes with convection.
5. Serve with mashed potatoes.