Himmel und Erde (Mashed Potatoes with Apples and Sausage)

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 200 ml Whole milk
• 80 g Unsalted butter
• ½ tsp Black pepper
• 2 medium Yellow onion
• 2 tsp Caster sugar
• 3 medium Apple, firm, tart-sweet
• 8 pieces Pork sausage

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 salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. Meanwhile, halve and thinly slice the onions. Melt 30 g of the butter in a large frying pan over medium-low heat, then cook the onions for 15 to 20 minutes, stirring often, until deep golden and sweet. Stir in 1 tsp caster sugar and a pinch of black pepper for the last minute.
3. Peel, core, and cut the apples into small chunks. Add them to the onions with the remaining 1 tsp caster sugar and cook for 6 to 8 minutes, stirring, until the apples are tender but not completely collapsed. Scrape the apple-onion mixture into a bowl and keep warm.
4. In the same frying pan, cook the sausages over medium heat for 10 to 12 minutes, turning regularly, until browned and cooked through. If the pan looks dry, add a small knob of the remaining butter to help them colour evenly. Keep the sausages warm off the heat.
5. Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Warm the milk in a small saucepan or in the microwave until hot but not boiling. Mash the potatoes with the remaining butter and hot milk until creamy, then season with the remaining salt and the black pepper.
6. Spoon the mash onto plates and top with the tender apples and a generous spoonful of caramelised onions. Serve with the sausages alongside. Eat straight away while everything is piping hot.

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