AI-generated image
Himmel un Ääd
Apple potato mash with black pudding
Himmel un Ääd: Cologne apple and potato mash with fried black pudding and onions
GermanHimmel un Ääd is Cologne dialect for "heaven and earth": apples from the trees above and potatoes from the ground below, mashed together and topped with slices of fried Flönz, the soft Rhineland black pudding, and crisp onions. It is a classic in Cologne's brewery taverns, especially around Carnival and in autumn when the apples are new. For a vegetarian plate, skip the blood sausage and add extra fried onions and a fried egg. Chef's tip: use a sharp apple like Boskop or Bramley, which balances the rich sausage much better than a sweet one.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the mash
- 2 ¼ lb starchy potatoesa floury variety, peeled, in chunks
- 1 ⅛ lb tart cooking applespeeled, cored, in chunks
- 1 tsp sugar
- 3 tbsp water
- 1 ⅜ oz butter
- 1 tsp salt
- 1 pinch grated nutmeg
For the topping
- 14 oz German black pudding (Flönz), gluten-freein 1.5 cm slices
- 2 tbsp oil
- 2 onionssliced into rings
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Boil the 2 ¼ lb starchy potatoes in salted water for 20 minutes until completely tender.
20 minStep 2: Meanwhile, cook the 1 ⅛ lb tart cooking apples with the 1 tsp sugar and 3 tbsp water in a covered pan over a low heat for 10–12 minutes until they collapse into a chunky purée.
12 minStep 4: Add the rest of the 1 tbsp oil and fry the 14 oz German black pudding (Flönz), gluten-free slices for 2–3 minutes a side until crusty outside and hot right through. Turn them gently; they are soft and break easily.
6 minStep 5: Drain the potatoes and mash them with the 1 ⅜ oz butter, 1 tsp salt and 1 pinch grated nutmeg, then fold in the apple purée so streaks remain. A common mistake is using a blender, which makes the mash gluey.
5 minStep 6: Pile the mash onto warm plates and top with the black pudding and fried onions.
2 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 17 g
- Carbs
- 62 g
- Fat
- 30 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does himmel un Ääd take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of starchy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of tart cooking apples?
- Pears, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian