Boudin noir aux poires

Black Pudding with Pears

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Preparation info

  • Serve


    • Difficulty


    • Ready in

      45 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

The sausage-making tradition in France has lasted well over 2,000 years and black pudding, boudin noir, is one of the oldest charcuterie preparations. It is very perishable and so is produced on a daily basis in French charcuteries, and it should be used on the day you buy it. Each charcuterie will make it in a slightly different way from the other: different seasonings, fruit and vegetables will be used and some may add chestnuts and various aromatic ingredients. However they do it, it is incredibly popular both in brasseries and at home. I sometimes like to serve it with apples or quince, but I particularly enjoy it with pear as I have done here.


  • 600 g/1 lb 5 oz black pudding
  • 20 g/ΒΎ oz butter
  • 2 large pears, peeled, cored and cut into 16 wedges
  • 1 shallot, finely sliced
  • 1 tbsp brown sugar
  • 2 tbsp reduced balsamic vinegar
  • 1 tbsp sunflower oil


Bring a saucepan of salted water to the boil over a medium heat, then add the black pudding and simmer for 2-3 minutes. Remove from the heat and set aside. It is not imperative that you prepare the black pudding in this way, but it will help prevent it from splitting open.

Melt the butter in a medium frying pan over a medium heat. Add the pears and cook for 3-4 minutes until a pale, golden brown. Add the shallot and cook for about 4 minutes until softened, then add the sugar, balsamic vinegar and 3 tablespoons water. Cook for 2-3 minutes until the mixture has the consistency of a runny syrup. The pear wedges should still retain their shape and not be too soft. Remove from the heat and set aside.

Slice the black pudding into approximately 5mm/ΒΌin-thick rounds. Heat the sunflower oil in another medium-sized frying pan over a low heat. Add the black pudding and cook for 6-8 minutes until browned on both sides and warmed through. You do not want to cook it too fast or it will burst.

To serve, divide the shallot mix from the pan with the pears onto four plates. Arrange the black pudding on the plates and then the pears. Spoon any remaining syrup over.

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