Peel the potatoes, cut them into thin slices and fry them in the hot clarified butter while turning until golden.

Peel the onion, cut in half, cut into rings and add to the potatoes after about 6 minutes.

Remove the skin of the blood sausage, cut into slices and add to the fried potatoes, fry for about 4 minutes while turning.

Finally, add the washed, core-free, thin apple slices, fry them briefly and season with salt and pepper.

Put some of the fried potatoes on a plate, sprinkle with the spring onions cut into rings and serve with the pickles.

That was a quick and easy meal - wish you bon appetit; :-)