John Myers
Ingredients for 4 servings:
- 1,000 g potatoes, small waxy potatoes (e.g. Bamberger Hörnchen) or rosemary potatoes
- 150 g shallot(s)
- 300 g apples (Cox Orange)
- 600 g black pudding or red sausage (not tongue sausage), possibly with bacon
- some caraway, ground pepper
- some salt and pepper
- nutmeg
- 100 ml mineral water, carbonated
- 100 g mustard, if necessary also several jars to choose from
- some oil, good
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
warm red or black pudding on mashed potatoes
Boil the potatoes as normal, peel them, and let them cool. Peel, core, and slice the apples. Clean and slice the shallots. Remove the skin from the black pudding and cut it into 1 cm thick slices. Mash the potatoes with the mineral water. Heat two similarly sized pans over medium heat, add oil, and brown the mashed potatoes in one pan, turning frequently and seasoning with caraway seeds, etc. In the other pan, cook the shallots and apples until translucent, then add the black pudding slices and continue sizzling. When both pans seem to be cooked through, fill four shallow plates with a quarter of the contents of the first pan and cover halfway with the contents of the second pan (please do not cover). The mustard is not used at all during sizzling – it is served on the table to give true black pudding lovers, like me, a special kick. Lemon and vinegar can also enhance the dish. If desired, add more vinegar. Keep some black pudding on hand for when you call for more. Serve with a light salad of peeled, thinly sliced cucumber, lightly salted, and drained, with a little sweet cream. The basic idea for this recipe comes from Meyers Hof at the Hanover Zoo, where I sponsor an Old German Black Pied Lowland Cattle and a Harz Red Cattle (both still calves). If you want to know more about “black pudding,” search for the term on Wikipedia; you’ll find a great painting of black pudding, fruit, and a blue tit.
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