|18 ounces||Blood Sausage|
1.Peel and core apples, cut into quarters;add the sugar and simmer, without water, slowly until the apples are soft. 2.Wash, peel potatoes, cook until they are done. 3.Add salt, nutmeg, eggyolk and butter and mix to a puree. 4.Cut the sausage into slices and fry on both sides. 5.Grease a souffle pan and add the apples, potatoe puree and the sausage slices and cover with the peeled and sliced onion.
Heat in 200 C oven for about 20 minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
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