Heaven and Earth as a gratin

Ingredients for 2 servings:

• 4 large potatoes
• 1 large apple (Boskoop)
• 2 cups meat broth or vegetable broth
• 200 g black pudding
• 200 g liver sausage
• 1 dashes oil, neutral
• some lemon juice
• salt and pepper
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and slice them thinly into a bowl of water. Peel the apple, quarter it, remove the core, and slice it, then immediately toss it in a little lemon juice. Skin the black pudding and liver sausage and slice it. Grease a shallow baking dish with a little neutral oil, layer half of the potatoes in a shingle pattern, lightly season with salt and pepper, and sprinkle with a little cayenne pepper if desired. Distribute the sausage slices evenly on top, sandwiching the apple pieces between them. Layer the remaining potato slices on top in a shingle pattern, and lightly season with salt. Pour in the stock, filling it halfway up. Cover the baking dish; if there is no lid, cover with aluminum foil. Place in the oven at 220°C fan-assisted for 40 minutes, then remove the lid or foil and bake for another 30 minutes; the potatoes should be partially browned and crispy.