Himmel und Erde

About This Recipe

Himmel und Erde (Heaven and Earth) is a rustic Alpine dish combining two humble ingredients: apples (from the heavens) and potatoes (from the earth). Pureed together with butter, topped with crispy fried onions and sliced sausage, it's hearty, comforting, and deeply satisfying. Common throughout Liechtenstein, Germany, and Austria, this dish showcases Alpine simplicity. Rooted in the everyday cooking of Swiss kitchens, Himmel und Erde balances technique and tradition: the potatoes, peeled and cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the potatoes, peeled and cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 800 gpotatoes, peeled and cubed
• 600 gapples, peeled, cored, and cubed
• 200 mlvegetable or chicken stock
• 4 tbspbutter
• 150 mlmilk
• 4 mediumonions, sliced
• 4 largesausages (Fleischknack or similar)
• 1 tspsalt

Instructions

1. 1

   Cook potatoes and apples

   Bring stock to a boil. Add potatoes and apples. Simmer 20 minutes until very tender.

2. 2

   Mash

   Drain well. Return to pot and mash with butter and milk until creamy. Season with salt.

3. 3

   Caramelize onions

   In a separate skillet, fry sliced onions in butter until golden and crispy, 15 minutes.

4. 4

   Cook sausages and serve

   Grill or pan-fry sausages until heated through. Spoon mash into bowls, top with sausage slices and caramelized onions.

Variations

• •

  Make vegetarian with mushrooms instead of sausage

• •

  Add a splash of apple cider vinegar for tanginess

• •

  Top with crispy bacon

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten fresh but can be refrigerated for 2 days and reheated gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions