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1
Boil the Potatoes
20 Mins
Boiling water, 100°C (212°F)
Cover the potato chunks with cold salted water, bring to a boil, then simmer for 18–20 minutes until a knife slides through with no resistance. Drain well and leave the pot on the warm stove for a minute so the steam escapes.
Start the potatoes in cold water so they cook evenly from the outside in.
Done when: A knife meets no resistance; the chunks look dry and floury at the edges.
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2
Stew the Apples
10 Mins
Medium heat, ~160°C (320°F)
While the potatoes boil, melt half the butter in a covered pan, add the apple slices with a splash of water, and stew gently for 8–10 minutes until soft but still holding their shape.
Tart apples such as Boskoop or Braeburn keep their shape; sweet apples collapse into sauce.
Done when: Slices bend under a spoon but are not a puree.
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3
Mash Heaven and Earth
5 Mins
No heat — mash by hand
Return the drained potatoes to the hot pot, add the warm milk and the rest of the butter, and mash roughly with a hand masher. Fold in the stewed apples and the nutmeg, and season to taste. Never use a blender or food processor.
Cologne insists the potatoes are mashed, never pureed — a few lumps and ribbons of apple are correct.
Done when: Fluffy, chunky mash with visible ribbons of apple.
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4
Fry the Onions
10 Mins
Medium heat, ~175°C (350°F)
Heat the oil in a wide pan, add the onion rings, and fry for 8–10 minutes, turning only occasionally, until deep golden and crisp at the edges. Lift out and keep warm.
Leave the rings alone between turns — constant stirring stops them browning.
Done when: Deep golden, sweet-smelling, crisp at the edges.
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5
Fry the Blood Sausage
6 Mins
Medium-high heat, ~190°C (375°F)
In the same pan, fry the blood sausage slices for 2–3 minutes per side until the outside is dark and crisp and the centre is steaming hot, at least 74°C (165°F).
Do not move a slice until it releases from the pan on its own, or the crust tears.
Done when: Dark crisp crust outside, hot and soft inside.
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6
Plate and Serve
2 Mins
No heat
Spoon a generous mound of the potato and apple mash onto each plate, lay the fried blood sausage slices over the top, and finish with a tangle of golden onions. Serve at once, while the sausage is still crisp.
Plate the mash first so the hot sausage and onions sit on top, not underneath.
Done when: Mash is hot and fluffy, sausage is crisp, onions are golden.
auto_awesome Finishing Touches & Plating
Spoon the mash while it is still steaming, and put the sausage and onions on top at the last moment so they stay crisp. A little of the onion pan butter drizzled over the mash is traditional.
Germany
3h 30m
