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Boudin aux Pommes
Blood Sausage with Apples
Preparation info
- For
6
- Difficulty
Medium
- Ready in
45 min
Appears in
Published 2008
Ingredients
- Boudin noir
1 kg - Granny smith apples
3 - French shallots
3
Method
- Cook the swedes in water. Cut the apples into 6 wedges and remove the core. Peel the shallots and cut them in half.
- Melt the butter in a pan, add the apples and shallots to brown. Add the honey and deglaze with the port, then reheat the swedes in the same pan.
- Cut the boudins into 6 and brown them gently in oil (just to heat through). Dress wit