Boudin Noir aux Pommes (Blood sausage with apples)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4blood sausages (available in many shops and specialty stores)
- 1tablespoon sweet butter
- 2tablespoons vegetable oil
- ⅓cup Calvados
- ¾cup heavy cream
- 2large or 3 medium apples (green varieties best), sliced
- Dash of nutmeg
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
679 calories; 58 grams fat; 25 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 15 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 250 degrees.
- Step 2
Prick sausages in several spots with sharp knife. Saute over medium-low heat in butter and oil 5 to 8 minutes, turning occasionally to brown all over. Remove from pan and place on dish in oven while preparing sauce (boudin sausage has fragile skin that will burst over high heat and loose stuffing).
- Step 3
Skim excess fat from pan, turn heat to high and deglaze pan with Calvados. Let Calvados boil for 30 seconds, then add apples. Cook apples for a minute. Add cream and seasonings. Reduce cream by half. Serve over or next to warm sausages.
Private Notes
Comments
I didn’t have calvados, so used vermouth. Also didn’t have an apple, but had some not-sweet homemade apple butter, so figured, eh, what the heck, pandemic cooking is all about improvisation, right? I kept the sausage whole, seared it for about 8 minutes, deglazed with vermouth, added apple butter, smoked salt, and whipping cream. Stirred, put sausage back into pan, covered and chucked into toaster oven. WOW, that was so crazy delicious! Next time will finish with a sprinkle of chives.
Made this in St. Martin, Coronavirus time and cleaning out the fridge. The picture on the boudin package showed slices with a toothpick, so I sliced the sausage and fried it with a shallot (last one). No calvados but had cream. Cooked some fussily pasta to soak up the sauce. The apple was a great flavour. Very good but soft texture for the boudin. Will probably not make it again until we return and the sausage is available.
Oven preheated to 250 Fahrenheit or Centigrade???
It's an American newspaper, so, Fahrenheit.
Advertisement