Cake of blood sausage, mashed potatoes, and baked apples

Remove the skin from the blood sausages and cut the sausages into pieces. Peel the onion and chop it finely.

Melt a knob of butter in a pan and sauté the onion.

Add the blood sausages and let them cook. Season with pepper and salt.

Peel the apples, remove the core, and cut the flesh into pieces.

Melt a knob of butter in another pan and sauté the apples.

Add some honey and let them cook further. Stir occasionally.

Peel the potatoes and steam (or boil) them until tender.

Mash the potatoes with a knob of butter, a splash of milk, and optionally the egg yolk(s). Season with nutmeg, pepper, and salt.

Remove the blood sausage from the pan and let it drain on paper towels. Pour the stock into the pan and let it come to a boil.

Remove the pan from the heat, add a knob of butter, and stir well. Season with pepper and salt.

Deglaze the apples with some white port.

Spoon the mashed potatoes onto a plate. Distribute the blood sausage over it.

Finish with the apples, some gravy, and the watercress.