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A sausage that is even sung about in a song

And now: something hearty.

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A sausage that is even sung about in a song

And now: something hearty. blood sausage. It won't be long before the temperatures rise again, and then hearty meals may not go so well. So quickly, before it's too late, address the food that is famous in the Rhineland under the name Flönz - ultimately a cooked sausage consisting of rind, bacon and cheeks. Meat and broth, seasoned with spices and tied with blood. The name blood sausage must come from somewhere.

In Germany, blood sausage is a cultural asset. A blood sausage dish with sauerkraut and mashed potatoes can be described as classic. They are also served with fruits, apples, pears or figs. Black pudding is also known in the rest of the world, such as the UK (as "Black Pudding") and even Trinidad.

In the Rhineland, blood sausage is one of the classic dishes par excellence, translated as “Himmel un Ääd”: heaven and earth. This refers to black pudding with mashed potatoes mixed with pieces of apple. The apples come from the sky (i.e. from above, from the trees), the potatoes from the earth. The black pudding is somewhere in between. It is so revered in the Rhineland that the Flönz is registered with the European Commission as a protected designation of origin and has been given the “Protected Geographical Indication” quality mark. In order to obtain it, at least one of the three production stages - production, processing or manufacture - must take place in the region of origin. "De Haupsaach es, de Flönz es god", says a Cologne song.

Prepare “Himmel un Ääd” as follows: For four people you need twelve slices of roastable black pudding from your trusted butcher (it is important that you ask for roastable black pudding). Flour. clarified butter. Two apples (like Elstar). Two tablespoons of butter. A teaspoon of brown sugar. 80 milliliters of apple juice. 20 milliliters of Calvados.

Stage one: glaze the apples. Quarter the apples, core them and cut into finger-thick pieces. Heat butter in a saucepan. Before it turns brown, add the apples. Roast while stirring. Add the sugar, apple juice and Calvados and simmer briefly. Then remove the pot from the stove. Next, heat the clarified butter in a coated pan. Flour the black pudding on both sides and fry until crispy, one to two minutes per side. Arrange a nice portion of mashed potatoes on four preheated plates. Place the black pudding on top and the caramelized Calvados apples on top. Refine the whole thing with fried or baked onions. Salty, fruity, smoky, down-to-earth, delicious: In our eyes, a real soul-warming dish.

Walter Stemberg and his son Sascha run the "Haus Stemberg" restaurant in Velbert, whose star was confirmed in the "Guide Michelin" for the ninth year in a row. The Stembergs write about the basics of cooking in WELT AM SONNTAG and on welt.de. All episodes online: welt.de/kochschule

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