Recipe for Blood Sausage with Apples served with two purées: parsnip and potato.

Wash and dry the bunch of rosemary, then strip the leaves and chop them finely. Place the rosemary in a jar, pour in the rapeseed oil, add the salt and pepper. Close tightly and then shake.

Let steep for at least 2 hours.

Peel and chop the potatoes and parsnips. Boil in a large pot for 30 minutes over medium heat. Add salt.

In the meantime, slice the apples into thick 1 cm slices. Heat a tablespoon of olive oil in a pan and brown the apple slices on both sides.

Check the cooking of the parsnips and potatoes. Drain and mash the parsnips and potatoes, adding a few tablespoons of rosemary oil.

Cut the sausage into thick slices and grill them on each side in a hot pan.

Serve with the caramelized apple slices along with the puree, then drizzle with some flavored oil and sprinkle with flaky sea salt.

Tip: The rosemary-infused oil can be stored in its jar in a cool place for 1 month and can be reused on cooked salmon, for example.