German
Himmel und Erde
This Rhineland classic brings together creamy potato mash, tart apple compote, fried onions, and crisp-edged Blutwurst. The name means “heaven and earth,” for the apples from the tree and the potatoes from the soil.
Watch it madeChefkoch · 12:00
Ingredients
- Floury potatoes, peeled and cut into chunks500g
- Tart apples, peeled, cored, and chopped300g
- Lemon juice1 tsp
- Sugar1 tsp
- Whole milk, warmed80ml
- Unsalted butter40g
- Ground nutmeg1 pinch
- Onions, thinly sliced2 medium
- Rendered lard or clarified butter2 tbsp
- Blutwurst, thickly sliced250g
- All-purpose flour2 tbsp
- Saltto taste
- Black pepperto taste
Method
- Put the potatoes in a saucepan, cover with cold salted water, bring to a boil, and cook until very tender, about 18 to 20 minutes.
- Meanwhile, place the apples in a small pan with the lemon juice, sugar, a pinch of salt, and 2 tablespoons water.
- Cover the apples and cook over medium-low heat until soft and collapsing, about 10 to 12 minutes, then mash lightly into a rustic compote.
- Drain the potatoes well and let them steam dry in the hot pan for 1 minute.
- Mash the potatoes with the warm milk, 25g butter, nutmeg, salt, and pepper until smooth but not gluey.
- Fold the warm apple compote into the mashed potatoes, leaving a few small apple pieces visible, then keep warm.
- Heat 1 tablespoon lard or clarified butter in a frying pan and cook the sliced onions over medium heat with a pinch of salt until deep golden and soft, about 12 to 15 minutes.
- Move the onions to a plate and wipe the pan if needed.
- Lightly coat the Blutwurst slices in flour, shaking off the excess.
- Heat the remaining lard or clarified butter with the remaining 15g butter in the pan over medium heat.
- Fry the Blutwurst slices for 2 to 3 minutes per side until browned and crisp at the edges, turning carefully so they do not break.
- Spoon the potato-apple mash onto warm plates, top with fried onions, and serve the fried Blutwurst alongside or on top.
Common questions
Can I substitute another sausage for Blutwurst in Himmel und Erde?
Yes. If you can’t find Blutwurst, use another rich, cooked German sausage like bratwurst or bockwurst, though the flavor will be milder. Pan-fry or warm it gently so it stays juicy and doesn’t split.
How long does Himmel und Erde take from start to finish?
Plan for about 35–45 minutes total. Potatoes and apples cook at the same time, onions take the longest at 12–15 minutes, and the sausage only needs a few minutes to heat through.
What are the most common mistakes when making this dish?
The biggest mistakes are overcooking the potatoes until watery, making the mash gluey by overworking it, and browning the onions too fast. Also, keep the apples rustic; don’t turn them into a smooth puree unless you prefer that texture.
Can I make Himmel und Erde ahead of time and reheat it?
Yes. The potato-apple mash and onions can be made a day ahead and refrigerated separately. Reheat the mash gently with a splash of milk, and warm the onions and sausage just before serving for the best texture.
What should I serve with Himmel und Erde?
Serve it hot with the fried Blutwurst and plenty of onions on top. A sharp side like mustard or pickles works well, and a simple green salad or braised cabbage helps balance the rich, sweet-savory mash.