Parmentier of Blood Sausage with Two Apples

Ingredients:

• 3 large potatoes
• 150g of blood sausage, casing removed
• 2 apples, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1 tbsp of butter
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes into small pieces. Boil them in salted water until they are tender.
2. While the potatoes are cooking, heat the olive oil and butter in a frying pan. Add the chopped onion and minced garlic and sauté for about 5 minutes until they are soft and translucent.
3. Add the diced apples to the frying pan and stir. Cook the apples on medium heat for about 10 minutes or until they are soft.
4. Add the crumbled blood sausage to the apples and cook for another 10 minutes.
5. Puree the cooked potatoes with a potato masher or an immersion blender. Add salt and pepper to taste.
6. Preheat the oven to 375°F (190°C).
7. In a square baking dish, layer the potato puree on the bottom of the dish. Add the apple and blood sausage mixture on top of the potatoes.
8. Bake in the preheated oven for 20 minutes.
9. Serve hot with a garnish of freshly chopped parsley or chives.

Verdict:

This Parmentier of Blood Sausage with Two Apples is a hearty and comforting dish that combines the sweet and savory flavors of apples and blood sausage. The creamy potato puree is a perfect complement to the rich filling. This dish is perfect for a cozy dinner on a chilly evening.

Serving Suggestions:

This dish can be served as a main course with a side salad or some crusty bread. It is also a great dish to serve for brunch or breakfast.