• A few minutes before service you bake the black puddings in butter.

Dried apple or quince

• Cut the fruit into thin slices with the mandolin. Sprinkle with icing sugar and place in the food dryer or oven at 80°C until dry and crispy.

Apple compote

• Peel and cut the apples into quarters. Keep the shells and chambers.
• Place the apple in a saucepan with the butter, lemon juice and spices. Place over a gentle heat until the apples are mashed into a purée. Add some water if it is boiling too dry. Then mash with a fork.

Red onion jam

• Slice the onions and caramelize with a little brown sugar with the butter. Add the pearl onions with the red port. Reduce until all liquid has evaporated. Then add the balsamic vinegar and grednadine. Simmer until the pearl onions are soft. Season with salt and pepper and a little more vinegar if needed.

Caramelized apples

• Peel and quarter the apples and caramelize with the butter and honey. Add the chopped rosemary and let it cook for a while.
• Gravy with ginger and honey
• Boil the peels and cores of the apples with honey, star anise and ginger with some water. Then add the pork or lamb gravy and reduce. Add butter, lemon juice and the pineapple brunoise, let it boil and set aside.

Decor

• Lay the apple compote in a ring on a plate. Put a spoonful of onion jam on top.
• Arrange the sausages, caramelized apples and apple slices around it.
• Spoon the gravy and finish with the dried apple slices. Sprinkle with some lemon zest and serve.