Classic Himmel und Erde with Blood Sausage

Prepare the Potatoes and Applesauce

1. Place the quartered potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for about 20 minutes, or until tender when pierced with a fork.
2. While the potatoes are cooking, place the diced apples in a small saucepan with about 2-3 tablespoons of water. Cook over medium heat until soft and beginning to break down, about 10-15 minutes. Mash with a fork or potato masher to create a rough applesauce.
3. Drain the cooked potatoes thoroughly. Return them to the pot and mash them well. Add the butter and warmed milk, and beat until smooth and creamy. Season with salt and freshly grated nutmeg to taste.
4. Gently fold the prepared applesauce into the mashed potatoes. Be careful not to overmix; you want some streaks of apple visible.

Cook the Blood Sausage and Onions

1. In a large non-stick skillet, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter over medium-high heat. Add the sliced blood sausage and cook for 3-4 minutes per side, until nicely browned and heated through.
2. Remove the blood sausage from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the thinly sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized and crispy, about 15-20 minutes.