Earth Apple Salad with Blunzen

Cook the potatoes in their skins until just tender, remove the skins while still warm and cut into slices. Place in a suitable bowl and drizzle with the hot soup in layers. Cover and let stand for 15 min.

Cut the apples into quarters and remove the core. Cut them into small pieces. Add the water and the juice of one lemon, cover and steam until just tender.

For the sauce, peel and chop the onion and garlic. Stir with all remaining ingredients to a creamy sauce.

Arrange the slices of potatoes and apples in layers on a platter and drizzle with the sauce.

Put the blunzen in cold water and bring to boiling point. Turn down the heat and let the bluntzes simmer for about 15 minutes. The water must not make in any case, otherwise the sausages will burst.

Take out the blunzen, rub them dry with kitchen roll. Then roast them lightly in the hot butter. Bring to the table hot with the potato-apple-leaf salad.

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