Wash, peel and chop the potatoes. Peel onions and cut into slices. Heat 30 g of clarified butter in a large pan, cover and fry the potatoes for about 5 minutes at medium heat.
Turn 1-2 times in between. Add onions, fold in and fry covered for another 5 minutes. Turn 1-2 times in between.
Wash the apples, grate them dry, quarter them and cut out the core. Cut apples into slices. When the potatoes are lightly browned, add apples and season with salt and pepper. Cover and fry for another 7-8 minutes.
Turn 2-3 times in between.
Wash the marjoram, shake dry and remove the leaves. Remove black pudding from the skin, cut the sausage into approx. 8 thick diagonal slices. Turn the sausage slices in flour, tap lightly. Heat 20 g clarified butter in another pan.
Sauté the blood sausage in it briefly while turning.
Season the potato pan with salt and pepper. Fold in marjoram, except for something to sprinkle on. Arrange blood sausage slices on top and sprinkle with the remaining marjoram. Possibly serve with crème fraîche.