Add <quantity>500<unit>g</unit></quantity> of potatoes to pot with cold water on medium heat. Bring to a boil

Add <quantity>1<unit>tbsp</unit></quantity> of salt. Reduce heat to medium, cover and simmer for 20m until tender

Remove potatoes

Peel potatoes while warm

Mash potatoes

Add <quantity>½<unit>cup</unit></quantity> of melted butter

Mix until combined

Season with salt to taste

Mix until smooth

Remove casing from <quantity>500<unit>g</unit></quantity> of blood sausage

Cut into thick slices

Dredge sausage slices in <quantity>½<unit>cup</unit></quantity> of flour and reserve

Trim and peel <quantity>2</quantity> onions

Thinly slice the onions

Dredge onion rings in <quantity>½<unit>cup</unit></quantity> of flour. Dust off excess flour

Melt <quantity>300<unit>g</unit></quantity> of clarified butter in a pot on medium heat

When hot, fry onion rings until golden brown and transfer to paper towel

Season with salt to taste

Dice <quantity>2</quantity> apples

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a skillet

Sauté the diced apples

Add <quantity>1<unit>pinch</unit></quantity> of salt and <quantity>1<unit>pinch</unit></quantity> of sugar

Deglaze with <quantity>⅓<unit>cup</unit></quantity> of apple juice

Cook until light golden and transfer to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of olive oil to skillet on medium heat

Roast blood sausage on both sides

Plate the mashed potatoes, sautéed apples, roasted blood sausage and crispy onion. Dig in!