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Meat, European

Himmel und Erde with blood sausage

Himmel und Erde is a German dish for 4 people that combines apple and potato mash with pan fried blood sausage and caramelized onions. It takes 45 minutes to make, rated easy, for about €2.70 per serving. The key to success is choosing tart apples and letting the onions brown slowly.

Tonight it's Himmel und Erde, German style, apple and potato mash with pan fried blood sausage and golden onions.

Himmel und Erde with blood sausage
Total time
45 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The name means heaven and earth, apples growing up high and potatoes growing underground, brought together in one mash. The result surprises you the first time, a mash that's both soft and slightly tart, which tames the rich, spiced flavor of the blood sausage. Slowly browned onions add a sweet note that ties the whole dish together.

This is a cold weather dish, perfect on a fall or winter evening when you want a comforting dinner without spending hours in the kitchen. It works well for a dinner between adults, since blood sausage isn't always a hit with kids. Mon Chou walks you through each step so the mash stays smooth and the onions turn out properly caramelized.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 900 g
  • Tart apples 3
  • Onions 3

Dairy

  • Milk 10 cl
  • Butter 60 g

Butcher

  • Blood sausage 4

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and apples, cut them into chunks, and cook them together in salted water. 20 min

    Add the potatoes first, the apples cook faster.

  2. Drain, then mash with the hot milk, half the butter, the nutmeg, and a little sugar.

    Mash with a fork or a potato masher, not a blender.

  3. Slice the onions and cook them slowly in a skillet with part of the butter until deeply golden. 15 min

    They should turn golden and caramelized, not burnt.

  4. In another skillet, brown the blood sausage slices over medium heat in the remaining butter. 10 min

    Prick the sausage just barely, it could burst.

  5. Plate the mash topped with the blood sausage and the caramelized onions.

    Add a small pat of butter on the hot mash.

Our tips to get it right

  • Cook the potatoes and apples in the same water, they pick up a bit of each other's flavor and the mash tastes more balanced.
  • Don't rush the onions, real caramelization takes at least 15 minutes over low heat, turning up the heat won't speed it up properly.
  • Warm the milk before mixing it into the mash, mash made with cold milk turns gummy fast.

The variations

  • Swap the blood sausage for white pudding for a milder, less distinctive version.
  • For a meat free version, serve the apple and potato mash with caramelized onions and a fried egg on top.
  • To save time, use unsweetened applesauce instead of fresh apples, you'll cut about 10 minutes off the cooking time.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry cider
  • Toasted rye bread

Storage

The mash and the blood sausage keep for 2 days in the refrigerator in a sealed container, ideally stored separately. The apple mash doesn't freeze well, it turns grainy once thawed. Reheat the mash gently with a splash of milk, and pan fry the blood sausage again so it stays moist.

Questions about this dish

Why do you add apples to the mash?

Apples bring a tart freshness that balances the richness of the butter and blood sausage. It's the signature touch of this German dish, where the light sweetness of apple contrasts with the savory meat.

Can you make the mash ahead of time?

You can cook and mash the apples and potatoes a few hours ahead, then reheat gently with a little milk before serving. Avoid making it the day before, it loses its smooth texture.

Which apple variety works best?

Pick a tart, firm apple like a Granny Smith or a Braeburn, it holds up well during cooking. A too sweet apple would make the mash taste flat next to the blood sausage.

How do you keep the blood sausage from bursting while cooking?

Prick the skin just slightly, one or two tiny holes, before pan frying. Cook it over medium heat, not too high, so it browns nicely without splitting open.

How long does it take to make a Himmel und Erde, apple and potato mash with pan fried blood sausage and onions?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Himmel und Erde, apple and potato mash with pan fried blood sausage and onions?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Himmel und Erde, apple and potato mash with pan fried blood sausage and onions cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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