White sausage with applesauce and duchess potatoes

Peel the apples, remove the core, cut into pieces, and put in a large pot with 250 ml of water.

Let it simmer for 15 minutes from the boiling point; if you find it too runny, let it simmer further without a lid.

Once you have the desired thickness, put in the hand blender and blend everything very finely.

Cut the white sausage in half lengthwise, then cut from one side to the other but stay away from the bottom so you don't cut it in half.

Now cut widthwise the so-called 'teeth', making sure the whole thing still hangs together nicely.

Melt the butter in a pan and place the sausage with the cut side down, color nicely, turn it over and color the other side as well.

Fry the duchess potatoes in a deep fryer or air fryer.

Make a nice circle of applesauce on a plate, place 2 duchess potatoes on top together and lay the 'teeth' sausage on it.

Put the rest of the applesauce, potatoes, and sausage on the table.