Summary

Ingredients

• 3 large onion (s)
• 2 tablespoon butter
• 100 ml wine, white, dry
• salt and pepper
• Paprika powder, noble sweet
• 3 apples (aromatic / sour, e.g. Boskoop or Braeburn)
• 3 tablespoon sugar
• 1 pinch (s) cinnamon
• 0.5 ½ lemon (s), the juice from it
• 600 g potato (s), (floury)
• 200 ml milk, (warm)
• 2 tablespoon butter
• salt and pepper
• nutmeg
• 300 g black puddin
• 2 tablespoon flour
• 50 ml vegetable oil
• Stalks parsley

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Instructions

1. PREPARING THE BRAISED ONIONS:
2. Peel and halve the onions and cut the halves into thin rings. Heat the butter in a pan. Put the onions in the hot butter and fry for a few minutes. Then deglaze with the white wine and switch back to a little less than medium heat. Season with salt, pepper and paprika and let simmer slowly.
3. PREPARING THE APPLE COMPOTS:
4. Peel the apples, remove the core and cut into cubes. Put in a saucepan, drizzle with lemon juice and mix with sugar and cinnamon. Put the saucepan on the stove over medium heat and reduce the compote for about 15 minutes. (If you don`t like your compote chunky, you can use a potato masher to make applesauce.)
5. PREPARING THE POTATO MESH:
6. Peel the potatoes, rinse briefly and divide again if necessary. Bring to the boil in salted water and cook for about 20-25 minutes, until the potatoes are very soft. Then pour off and let steam out briefly in the pot. Chop with a potato masher or a potato press. Then add butter and milk and process the whole thing into a creamy puree. Season with salt and nutmeg to taste.
7. PREPARATION OF THE FRIED BLOOD SAUSAGE:
8. Cut the black pudding into not too thin slices. Then turn them in the flour. Heat the oil in a pan and fry the black pudding in it. ATTENTION: This is very quick, do not fry for longer than 2 or 3 minutes on each side - otherwise the black pudding will lose its bond and turn into meat puree.
9. Arrange the puree, compote and black pudding on a plate, pour the braised onions over the top. Sprinkle with chopped parsley.
10. Tips for this recipe:
11. 1) In Westphalian heaven and earth is usually eaten in the form that mashed potatoes and apple compote are mixed together. Also, no fried blood sausage is usually added there. Both variants taste very good.
12. 2) When buying black pudding you should make sure that you buy sausage that is not only cooked (in Kölschen it is called Flönz), but has also been smoked (in Kölschen it is Blootwoosch). The only cooked black pudding falls apart almost instantly when frying, the smoked one holds its shape a little better.
13. 3) Instead of braised onions, fried onions also taste very good with this dish. To do this, fry the onion rings in very hot oil until they are brown and crispy.