Mashed potatoes, apple compote, fried onions, and beef sausage share a plate in this Rhineland German classic.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the potatoes, cut them coarsely and boil in salted water for 20 minutes, until tender.
Peel and dice the apples, then place them in a pot with lemon juice, water and sugar.
Cook the apples for 10 minutes, until they become a slightly chunky compote.
Slice the onions into thin rings and fry in vegetable oil for 12 minutes, until golden.
Slice the beef sucuk thickly and fry each side in a pan for 3 minutes.
Drain the potatoes and mash them with milk, butter, nutmeg, salt and black pepper.
Put potato puree and apple compote on the plate, then add beef sucuk and fried onions on top.
💡 Tip: Leaving the apples slightly chunky instead of fully pureed keeps the sweet-sour contrast livelier.
🍽️ Serving suggestion: Add the fried onions at the last moment and serve hot with mustard-free green salad and pickles.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
18
g protein
62
g carbs
22
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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