Confusion the Rhenish way

Ingredients for 6 servings:

• 1 kg potatoes, floury
• 6 eggs
• 3 onions
• 400 g mushrooms
• 300 g dried meat
• ½ package butter
• 1 cup of sweet cream
• 500 g meat sausage (from the ring with garlic)
• 1 tbsp clarified butter
• 2 tbsp apple sauce, Rhenish (e.g. Grafschafter)
• ½ bunch chives (for garnishing)
• nutmeg
• Salt
• pepper
• 1 small iceberg lettuce
• some oil (sunflower oil)
• some broth, granulated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel, wash, and quarter the potatoes, and cook in boiling salted water for about 20 minutes. Boil the eggs thoroughly (about 8 minutes). Peel the onions and finely dice them. Clean and quarter the mushrooms. Trim and wash the lettuce. Set aside eight nice, large leaves (for serving), and cut the rest into short, thin strips (for easier eating). Cut the dried meat into cubes and fry in a large pan with a little oil until crispy. Add the onions and mushrooms to the bacon and fry for about 5 minutes, turning occasionally, until crispy. Remove the eggs from the water; do not rinse them; let them cool (they will continue to cook), and then cut them into wedges using an egg slicer. Heat the butter and cream in a saucepan; do not let it boil. When the mixture is hot, season with salt, pepper, and nutmeg (this allows the flavors to develop a little in the mixture). Drain the potatoes and press them through a potato ricer twice (for finer results). Now add the butter and cream mixture to the potatoes and stir in. Season with salt, granulated stock, pepper, and nutmeg. Carefully fold the onion, bacon, and mushroom mixture, lettuce strips, and egg wedges into the puree. Slice the sausage. Heat clarified butter in a pan and fry the sausage slices in batches for about 3-5 minutes, turning halfway through (they should take on a nice brown color). Arrange the puree and sausage slices on the large lettuce leaves. Melt the applesauce in a saucepan or in the microwave. Wash the chives and cut them into small rolls. Garnish the puree with chives. Drizzle the applesauce decoratively over the top. Note: If you want to serve the puree as a side dish, you can omit the meat sausage and serve it with bratwurst.