Black pudding with apple, onions and potatoes

800 g waxy potatoes

water

salt

some clarified butter

2 onions

halved and sliced

2 apples

cut in wedges

2 springs of rosemary

needles removed

1 tbsp butter

½ tsp salt

some pepper

4 blood sausage

some clarified butter

2 springs of rosemary

Place the potatoes in a pan, cover with water, and bring to the boil. Add a pinch of salt and simmer for approximately 20 minutes. Drain and slice the potatoes. Heat frying butter in a frying pan. Add onions and sauté for approximately 3 minutes until translucent. Add potato slices and apple wedges, and fry over medium to high heat for approximately 10 minutes, stirring occasionally. Add rosemary and continue cooking for another 5 minutes. Add some butter, then season with salt and pepper.

Lightly prick blood sausage several times with a toothpick. Heat some frying butter in a frying pan. Add the blood sausage and rosemary, and fry the sausages over medium heat for approximately 10 minutes, turning to brown evenly. Slice the sausages and serve with the apple-potato vegetable mixture.