Heaven and Earth


‘Heaven and Earth’ is a main course known throughout Germany. From Schleswig-Holstein to Bavaria, and from Mecklenburg-Western Pomerania and Saxony to the Rhineland and Hesse, it has been prepared in kitchens across the country. It has been served in various forms since the late 18th century. The dish always consisted of apples, which grow in the sky ('in heaven'), and potatoes, which grow under the 'earth’. This was usually accompanied by rendered bacon and onion rings fried in the fat. In other regions, slices of fried black pudding and liver sausage were also served with it. A wonderful autumn and winter dish that warms your heart.

Method:

  1. Cut the apples in half, remove the cores and cut them into small pieces.
  2. Simmer the apples in a saucepan with the sugar and lemon juice.
  3. Once they are soft, pass the apples through a fine sieve and set aside.
  4. Peel the potatoes and cook them in a second saucepan, covered with a lid and in salted water, until tender.
  5. Mash the potatoes, add butter, milk and nutmeg, and stir until creamy.
  6. Dice the bacon and fry it in a frying pan until rendered.
  7. Cut the onion into rings and fry in the bacon fat until browned.
  8. Spoon the apple purée and mashed potato onto a plate, sprinkle with the diced bacon and onions, and drizzle with the bacon fat.
  9. Serve hot.

Tip: Apple sauce and mashed potato can be served either separately or mixed together on the plate. In addition to sausages and onions, you can also serve slices of fried black pudding or liver sausage.