Boudin with Sautéed Apples

Name: Boudin with Sautéed Apples
Cuisine: French
Ingredients: ½ cup dried apples, diced; ¼ cup applejack or Calvados; ¼ cup applejack or Calvados; ½ pound rabbit meat or chicken breast, skinned and boned; ½ pound rabbit meat or chicken breast, skinned and boned; ½ pound lean pork, trimmed of all fat; ⅓ pound pork fat; 1 cup heavy cream; 1 tablespoon chopped fresh parsley; ¼ teaspoon chopped fresh sage leaves; ¼ teaspoon chopped fresh thyme; 1 teaspoon cayenne pepper; ⅛ teaspoon ground cumin; Pinch of allspice; 1 teaspoon salt; 4 tablespoons (½ stick) unsalted butter; 1 small onion, finely chopped; 2 egg yolks; 12 natural casings for stuffing sausages; 4 Golden Delicious apples, to accompany the boudin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

In France, boudin is always sewed with sautéed or fried apples. This version is lighter.

Ingredients

½ cup dried apples, diced
¼ cup applejack or Calvados
½

Europe
France
Main course
Gluten-free

Method

Prepare the boudin mixture: In a small bowl, soak the dried apples with the applejack and enough water to cover and set aside until they are plump.

Cut the meats and pork fat into small cubes. Combine the meats and fat and grind in an electric grinder. Pass the mixture through the grinder a second time. Place the mixture in a large bowl and set aside.

Place the cream in a heavy