📝 About This Recipe
Himmel und Erde is a soul-warming German classic from the Rhineland that beautifully balances savory and sweet flavors. The name 'Heaven and Earth' refers to its core ingredients: apples from the trees (Heaven) and potatoes from the ground (Earth). This traditional dish features a creamy mash topped with caramelized onions and crispy pan-fried blood sausage, offering a masterclass in rustic comfort food.
🥗 Ingredients
The Earth (Potato Mash)
- 1.5 lbs Floury potatoes (peeled and cubed; varieties like Russet or Yukon Gold work best)
- 1/2 cup Whole milk (warmed)
- 3 tablespoons Unsalted butter (cubed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Salt (to taste)
The Heaven (Apple Compote)
- 1.5 lbs Tart apples (peeled, cored, and sliced; Granny Smith or Boskoop are ideal)
- 1 tablespoon Lemon juice (to prevent browning)
- 1 tablespoon Sugar (adjust based on apple sweetness)
- 1/4 cup Water
- 1 piece Cinnamon stick (optional for depth)
The Toppings (Onions and Sausage)
- 2 large Yellow onions (thinly sliced into rings)
- 1 lb Blood sausage (Blutwurst) (sliced into 1/2 inch thick rounds)
- 1/4 cup All-purpose flour (for dredging the sausage)
- 3 tablespoons Clarified butter (Ghee) (for frying; or use high-heat oil)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
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2
While potatoes cook, prepare the apples. In a medium saucepan, combine the sliced apples, lemon juice, sugar, water, and cinnamon stick. Cover and simmer over medium-low heat for 10-12 minutes until softened but not completely mushy.
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3
Remove the cinnamon stick from the apples and roughly mash them with a fork to achieve a chunky compote consistency. Keep warm on low heat.
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4
In a large skillet, melt 2 tablespoons of clarified butter over medium heat. Add the onion rings and a pinch of salt.
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5
Sauté the onions slowly for about 12-15 minutes, stirring frequently, until they are deep golden brown and caramelized. Remove from the skillet and set aside.
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6
Drain the cooked potatoes and let them steam-dry in the pot for 1 minute to ensure a fluffy mash.
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7
Mash the potatoes while adding the warm milk, cubed butter, nutmeg, and salt. For a traditional texture, you can fold the apple compote directly into the potatoes, or keep them separate for plating.
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8
Lightly dredge the blood sausage slices in flour, shaking off any excess. This ensures a crispy exterior.
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9
In the same skillet used for onions, add the remaining tablespoon of clarified butter. Increase heat to medium-high.
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10
Fry the blood sausage slices for 2-3 minutes per side until crisp and heated through. Be careful not to overcook, as they can become too soft.
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11
To plate, create a generous bed of the potato-apple mash (or a layer of each) on each plate.
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12
Top the mash with a heap of caramelized onions and place 3-4 slices of the crispy blood sausage on top.
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13
Garnish with freshly chopped parsley and a final crack of black pepper before serving immediately.
💡 Chef's Tips
Use starchy potatoes to ensure the mash absorbs the butter and milk properly without becoming gluey. If you cannot find German Blutwurst, French Boudin Noir or even a firm Black Pudding are excellent substitutes. Don't rush the onions; low and slow caramelization is key to providing the savory contrast to the tart apples. For an extra authentic touch, fry some small bacon lardons (Speck) along with the onions for added smokiness. If you prefer a cleaner look, serve the potato mash and apple compote side-by-side rather than mixed together.
🍽️ Serving Suggestions
A cold glass of Kölsch or Altbier is the traditional beverage pairing for this Rhineland specialty. A side of spicy German mustard complements the rich blood sausage perfectly. Serve with a crisp green salad tossed in a light vinaigrette to cut through the richness of the dish. A glass of dry German Riesling provides a wonderful acidity that balances the sweetness of the cooked apples.