3 large granny smith apples, peeled, cored, cut into 3/16" dice
1 teaspoon finely granulated sugar
freshly ground white pepper
4 dried apricots
4 pitted prunes
½ tablespoons lemon juice
oil for frying
4 blood sausages, pricked all over with a needle
30 g golden raisins
150 ml dry white wine
Recipe preparation steps
Heat 2 tablespoons butter in a saucepan over medium heat. Add the apples and mix. Add the sugar and pepper and mix again. Cover and cook until the apples are tender and crush easily when stirring, about 10 minutes. Stir often.
At the same time, heat the remaining butter and the wine in a frying pan over high heat. Add the dried fruits and cook until the wine has evaporated.
In a different frying pan heat a little oil. Carefully cook the sausage until warm in the center. When warm, drain on absorbent paper.
To serve, stir the apples thoroughly to crush the apples. Mix in the lemon juice and the dried fruits. Divide between heated serving plates so there is 1 apricot and 1 prune on each serving. Place a sausage on each plate and serve.