Coarsely grate the potatoes. Mix with an egg, salt, pepper and salt and season to taste. Add a little flour if necessary. Cut the black pudding into 10 slices and flour them.

Cover and cook the apples in apple and lemon juice over a medium heat for 20 minutes until they disintegrate easily. Season to taste with sugar (if desired also with cinnamon) and let cool down

Fry about 10 small cakes from the potato mixture in oil. The blood sausage in a second pan too. Fry the pancetta in the oven on a tray at 160 degrees until crispy.

Drain the sausage and potato pancakes on paper towels. Put the grated cakes on a plate. Serve with a dollop of applesauce, a black pudding slice and pancetta. Serve individually as a tapa and about five each as a main meal.