Holsteiner Himmel Und Erde Two-point Zero
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 apples (Boskoop or similar)
- 1 vanilla pod (s)
- 3 tablespoon sugar
- 1 pinch (s) cinnamon
- 0.5 ½ lemon (s), organic, which 1 tablespoon juice and the grated zest
- 4 sausages (groats) from the butcher, with or without raisins, depending on your taste
- 100 g bacon, fat, reen, in fine cubes
- 3 medium onion (s), sliced into fine rings
- 800 g potato (s), floury, peeled
- 3 bay leaves, preferably fresh
- Salt for the potato boiling water
- 50 ml cream
- 100 g butter
- salt and pepper
- Nutmeg fresh from the mill to taste
- some flour
- 0.5 ½ bunch parsley, smooth, finely chopped, with the stems
- 4 glasses aquavit
Print Recipe
Pin Recipe Instructions
- Heaven and Earth always consists of two basic ingredients: apple (heaven) and potatoes (earth). In our geographical corner we also call it `Heaven and Hell`. Then there is always a local sausage specialty.
- Let`s start with the sky:
- The apples are all quartered, peeled and the core removed. 5 of them are first cut into slices and put in a saucepan with the vanilla pod, sugar and lemon juice and cooked until soft over medium heat. Now take out the pod and briefly use the hand blender to process the whole thing into a smooth pulp. Let cool down.
- The last apple is processed raw in order to achieve a special mouthfeel. Half of the apple is pulled over the coarse grater. The second half is cut into fine cubes. Now everything is mixed together with the lemon peel and set aside. You only have to rinse the vanilla pod briefly and you can use it again - don`t throw it away! As an alternative to the vanilla pod, you can also use a whole tonka bean.
- Now the earth / hell:
- The potatoes are cooked soft in salted water with the bay leaf, so at least 25 to 30 minutes. If you have fresh bay leaves, cut several times along the grain of the leaf. You can`t get more flavor for the cooking water. Potatoes and bay leaves are good cuddles!
- When the potatoes are soft, drain them and put them back in the pot. Now add the cream and butter and work with the potato masher. The mash shouldn`t be too fine, because then the whole thing can get slimy like wallpaper paste. In addition, a chunky mouthfeel should be retained. Season to taste with salt and pepper from the mill and fold in a touch of nutmeg. Just not too much nutmeg. Then it gets musty. Warm places.
- Pull the onions over the fine steps of the vegetable slicer. Finely dice the bacon and leave it in the pan on three quarters of the heat. Turn frequently. Add the onion rings and fry both until golden brown and keep warm in the pan.
- Now slowly fry the last building block in a pan with a little oil at half heat: the grützwurst. It is important that you slowly bring the sausage to the climax so that it does not burst. First I leave it in the pan under the lid and turn it a few times until it has a core temperature. Now slowly increase the heat and turn more often. The sausage is best if it has not burst and has become crispy at the contact points with the pan. Roasting has the advantage that you can eat the delicious, crispy skin with it.
- Now only serve on preheated plates. Bacon and onions are served on top of the mashed potatoes. The only question of taste at this point is how much of the fried fat you put on it. And then garnish with the parsley. There is actually no upper limit when adding butter to the mashed potatoes. Some star chefs prefer a potato to butter ratio of 1: 1. Go! But then increase the aquavit dose.
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