1 kg of potatoes
1 kg apples
¼ liter of apple juice
Juice of 1 lemon
2 packets of vanilla sugar
1 tbsp oil
¼ l milk
50 g butter
2 tbsp breadcrumbs
200 g of blood sausage (sliced)
½ bunch parsley
Wash and peel the potatoes, boil for about 25 minutes in salted water, until cooked. Wash, peel, core and dice the apples. Place the apples into a pan along with the apple juice, lemon juice and vanilla sugar and simmer for 10 minutes. Peel the onions and slice finely. Heat the oil in a frying pan and gently cook the onions until they are golden. Warm the milk. Drain the potatoes and mash, add the warmed milk and half of the butter. Season with salt and nutmeg. Heat the remaining butter in a frying pan and add the breadcrumbs, stir to absorb the butter. Place the potatoes and apples together in a well greased baking dish, spread the breadcrumbs and onions over the top. Bake in a pre-heated oven, 200°C, Gas mark 3, for about 30 minutes.
Wash and chop the parsley. Sprinkle over the top before serving.
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