Himmel und Erde

Andrea Weyer’s Himmel und Erde layers caramelized apple rings, potato mash, fried onions and smoked blood sausage on a large flat plate. SWR gives separate flour and clarified-butter portions for the onions and sausage.

The potatoes are washed, peeled and halved lengthways, then cook covered in salted water for about twenty-five minutes. The unpeeled apples are washed, cored with an apple corer and cut into thin rings. Sugar caramelizes to golden yellow in a pan; the apple rings enter, the heat drops to its minimum and the rings are briefly tossed before the pan is set aside.

The onions are peeled and, in this selected route, cut into fine rings. Generic flour is put on a plate; the rings are drawn lightly through it by hand and shaken off. Their separate clarified butter heats in a pan, where the onions fry over low heat until golden brown.

The supplied smoked blood sausage is cut into slices one centimetre thick and turned in flour. This presentation keeps its listed separate flour portion; the source also allows the remainder of the onion flour. Its separate clarified butter heats in a pan, and the coated sausage fries on both sides over medium heat. The cooked potatoes are drained. Milk, nutmeg, butter and a pinch of salt come to the boil in a pot, then leave the heat. The potatoes enter the milk mixture and are pressed with a potato masher; extra milk and butter may adjust the mash.

The fried onions and sausage drain on kitchen paper. The apple rings are placed side by side on the large flat plate, followed by potato mash and onions. The blood-sausage slices complete the plate for serving.