Serves 4 Potato pancake 500g grated potatoes 50g finely diced white onions 50g melted butter 25g self raising flour 1 free range egg Salt and freshly milled pepper to taste 500g German blood sausage Apple purée 4 Bramley apples 150g castor sugar
Potato pancakes Peel and grate the potatoes and squeeze out any excess moisture. Add chopped onion to the potato mix. Add the melted butter and egg and then stir in the flour. Season to taste. Shape into rounds of about 8cm diameter and shallow fry until golden brown in colour. Apple purée Peel, core and roughly chop the apples. Place in a saucepan with the sugar and cook until soft. Purée until smooth. Blood sausage Slice the blood sausage into 3cm thick slices, place in a pan and fry in oil for 2 minutes on both sides. To serve Lay the sausage on top of the rosti style potato and garnish with the purée and salad. This article originally appeared in the Food Development Association’s fd magazineFor more information on the FDA, go to http://www.fooddev.co.uk/homepage.asp