Bloempanch with Caramelized Apples and Chicory Salad
Recipes with Bloempanch
The Brussels way: pan-fried bloempanch slices alongside apples cooked in the same butter, with a bitter chicory salad to cut through the richness. Au Stekerlapatte in the Marolles quarter serves it this way.
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Ingredients
- 400g Bloempanch, cut into 1.5cm slices
- 2 tbsp butter
- 2 firm apples (Jonagold or Boskoop), cored and sliced
- 1 tsp sugar
- 2 heads Belgian endive (chicory), leaves separated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Steps
Toss chicory leaves with lemon juice, olive oil, a pinch of salt, and pepper. Set aside.
Melt butter in a heavy skillet over medium-high heat. Add the bloempanch slices and fry 4 minutes per side until the edges are crisp and the center is hot. Transfer to a plate.
In the same pan, add the apple slices and sprinkle with sugar. Cook over medium heat for 3 to 4 minutes, turning once, until golden and just tender.
Plate the bloempanch slices alongside the caramelized apples. Add the chicory salad on the side and serve immediately.
Tips
Cook the apples in the bloempanch fat — that is the point. Belgian endive has a natural bitterness that balances the richness of the blood sausage. Do not substitute with radicchio.