1. Peel potatoes, dice and cook in salted water for the potato and leek. At the same time wash the leek, cut in half and cut into rings about 1 cm wide. Set aside a few (for frying, optional). Wash the apple and cut a quarter into small cubes, slice the rest. Cut the canned sausage once across and then dice it.
2. Just before the potatoes are cooked, briefly blanch the leeks. For the potato mash, drain the potatoes and stomp with 60 g of butter. Stir in the leek, set aside. In the meantime first roast the single leeks in a pan. Then fry the sausage cubes with the apple cubes until the meat has a nice color.
3. In another pan, fry the apple slices briefly in a little butter, then add the sugar. Caramelize, occasionally turning the apple slices. If the sugar is still relatively light, add a good sip of wine - depending on how much sauce you would like. Turn the apple slices further and let it reduce a bit. Be careful to remove the apples in time (Boskop disintegrates quite fast).
4. Now arrange all the components on a plate, add some of the wine-butter sauce and enjoy with a glass of Pinot Blanc.
Source: blog post Wunderbrunnen