Summary

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

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Instructions

1. Prepare 6 apples: quarter, peel, and core 5 of them and slice into even pieces; grate the first half of the 6th apple on a coarse grater and dice the second half
2. Cook 5 sliced apples with 1 vanilla pod, 3 tablespoon sugar, and 1 tablespoon lemon juice in a saucepan on medium heat until soft (about 15-20 minutes)
3. Remove vanilla pod and blend cooked apples into a smooth puree using a hand blender, then let cool (save vanilla pod for reuse)
4. Mix grated and diced apple with lemon zest and set aside
5. Peel 800 g floury potatoes; if using fresh bay leaves, cut them along the grain several times to release more flavor; cook potatoes in salted water with 3 bay leaves on medium-high heat until soft (25-30 minutes)
6. Drain potatoes, return to pot, add 50 ml cream and 100 g butter, mash with potato masher until chunky (avoid overmixing, which makes it slimy), season with salt, pepper from the mill, and a pinch of fresh nutmeg to taste
7. Dice 100 g bacon finely and slice 3 onions into fine rings
8. Cook bacon in a pan on medium-high heat, stirring frequently, until starting to crisp; add onion rings and fry together until golden brown and crispy (about 10-15 minutes), then keep warm
9. Heat a pan with a little oil; cook 4 sausages on medium-low heat with the lid on, turning occasionally, until the internal temperature reaches 63°C / 145°F (about 10 minutes)
10. Remove lid, increase heat to medium-high, and fry sausages turning more frequently until the exterior is crispy at contact points (about 5-8 minutes more)
11. Warm 4 serving plates; divide mashed potatoes among them, top with bacon-onion mixture and its rendered fat, place a sausage on top of each portion
12. Garnish with finely chopped parsley (including stems) and serve immediately with 1 glass aquavit per person