Heaven and Earth with a difference

Ingredients for 2 servings:

• 8 m.-large potato(s), new
• 2 apples
• 1 ring/s sausage, (Flönz – Cologne blood sausage), good quality
• 60 g butter
• 4 onions
• salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a Cologne original spiced up

Wash the potatoes and apples, boil the potatoes with their skins on in salted water for about 20 minutes, drain and let cool (it’s better to cook them the day before), then cut into wedges. Cut the apples into wedges and core them. Peel the onions and slice them into rings. Sauté the potato and apple wedges in a large pan with 1/3 of the butter over medium heat. Brown the onion rings in another pan with the second third. Peel the Flönz and cut into thick slices. After about 15 minutes, season the potato and apple mixture with salt, pepper, and nutmeg to taste. Transfer the potatoes from the pan to an ovenproof dish or casserole dish and keep warm. Melt the rest of the butter in the pan and fry the Flönz over medium heat until crispy. This depends on the quality of the product. Poor quality will fall apart very quickly, but good ones will retain their shape (Cologne Flönz fans know where to find them). Arrange the Flönz on the potato and apple mixture, distribute the onion rings on top and serve.