Summary

Ingredients

For the red wine shallots:

• 16 shallot (s)
• 25 g suar
• 50 ml balsamic vinegar
• 300 ml red wine

For the potatoes:

• 750 g potato (s), floury cookin
• a bit salt
• 200 ml milk
• 30 g butter, soft
• some pepper
• some nutmeg

For the blood sausage:

• 1 tablespoon clarified butter
• 4 blood sausages, 150 g each

For the caramelized apples and pears:

• 2 apples, tart, approx. 150 g each, e.g., Boskoop or Cox Orange
• 2 pear (s), approx. 00 g each
• 50 grams sugar
• 20 g butter
• 150 ml apple juice

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Instructions

1. Carefully peel off the outer shell of the shallots without removing the roots. This will help the shallots hold together better when they are cooked. Evenly distribute the sugar in a small saucepan and heat until it liquefies and turns a little brown. Deglaze the resulting caramel with vinegar and red wine, add the shallots and cook for about 15 minutes over a mild heat, stirring occasionally. Then add the butter and simmer for another 5 minutes.
2. In the meantime, peel the potatoes, cut into pieces of the same size and cook in salted water for about 15 minutes until soft. Then pour off the cooking water and let the potatoes steam out briefly. Then mash with the potato masher. Heat the milk in a separate saucepan and stir into the potato mixture together with the butter. Season the mashed potatoes with salt, pepper and freshly grated nutmeg and keep warm.
3. Melt the clarified butter in a pan. Pierce the blood sausages several times with a fork and then sear on both sides for about 3 minutes over medium heat. Then fry the sausages in the oven at 180 degrees top / bottom heat (160 degrees convection) for about 20 minutes. Let the finished sausages drain briefly on paper towels.
4. Halve the fruit lengthways, with or without the skin, and remove the core. Melt the sugar and butter in a wide pan and place the fruit halves in the pan with the cut surface facing down. Deglaze everything with the apple juice. Cover the fruits with the parchment paper and steam them over medium heat until they are soft. Then remove the baking paper again and let the juice boil down until there is almost no liquid in the pan.
5. Now distribute the mashed potatoes on plates, serve with fruit, black pudding and red wine shallots and serve immediately.