Summery stimpstamp with a hogweed of smoked sausage

Name: summery stimpstamp with a hogweed of smoked sausage
Total time: 30 min
Yield: 4
Ingredients: 1 fresh smoked sausage; 10 onion; 1 kilo mashed potatoes; 1 Apple; 5 lemon; 600 gram endive; 50 gram butter; 6 tablespoon mustard

Ingredients

Directions

Preheat the oven to 180 ° C.
Bring a pot of water to the boil and add the smoked sausage.
Let the water return to the boil, then turn off the heat and let it soak for ten minutes.
Remove the sausage from the water and let it rest on the cutting board for another five minutes.
Cut the smoked sausage into twelve pieces of equal length.
Cut the top and bottom of each onion, cut the middle into two thick slices.
Pierce three pieces of onion and three pieces of sausage on the pickles.
Put in the oven for another five minutes until the onion is warm.
In the meantime, heat the puree in a large non-stick frying pan.
Peel the apple and cut into small cubes.
Mix the apple cubes with the lemon juice and the grated zest.
Add the apple mixture to the puree together with the endive and butter and heat for five minutes.
Serve the bear claws on the stimpstamp with the mustard separately.