Stéphane Reynaud

Boudin Noir et ail

Blood Sausage and Garlic

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Boudin noir (blood sausage) 100 g
  • Bulb spring onion 1
  • Garlic

Method

  1. Sauté the chopped garlic in the olive oil until golden, and brown the bread fingers in this oil.
  2. Remove the skin of the boudin, crumble the sausage into the pan and let it brown.
  3. Spread the bread fingers with the boudin and top with the thinly sliced bulb spring onion.