Himmel und Erde (Black Pudding with Fried Apples and Mash)

• 600 g Yukon Gold potato
• 150 ml Whole milk
• 60 g Unsalted butter
• ¼ tsp Ground nutmeg
• 1 medium Yellow onion
• 2 medium Apple, firm, sweet-tart
• 1 tbsp Apple cider vinegar
• 250 g Black pudding sausage
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. While the potatoes cook, halve and peel the onion, then slice it thinly. Core the apples, peel if you like, and cut into 1 cm wedges. Slice the black pudding into 1.5 cm rounds.
3. Melt half the unsalted butter in a large frying pan over medium heat. Add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until soft and lightly golden. Stir in the apples and cook for 5 to 7 minutes until tender and glossy, then splash in the apple cider vinegar and cook for 30 seconds.
4. Push the apples and onions to one side of the pan. Add the black pudding slices in a single layer and cook for 2 to 3 minutes per side until crisp at the edges and heated through. If the pan looks dry, add a small knob of the remaining butter.
5. Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Warm the whole milk briefly, then mash the potatoes with the remaining butter, warm milk, ground nutmeg, and black pepper. Taste and adjust with the remaining fine sea salt.
6. Spoon the mash onto plates and top with the soft fried apples and onions. Serve the black pudding alongside, with any buttery pan juices spooned over. Eat straight away while everything is hot.

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