AI-generated Boudin noir aux pommes (black pudding with sautéed apples)
Recipes with Boudin Noir
The French bistro plate: boudin noir browned slowly in butter, apple wedges caramelised in the same kind of pan, and a smooth potato purée. In Mortagne-au-Perche the Hôtel du Tribunal serves its own house-made boudin with roasted apples and a cider jus. This home version follows the apple and purée method from the French food site Croq'Kilos, with a splash of cider in the pan as in Mortagne.
Prep Time
15 min
Cook Time
30 min
Servings
4
Difficulty
Easy
Ingredients
- 4 boudins noirs (about 600 g)
- 4 apples, Golden or Reine des Reinettes
- 40 g butter for the apples and the sausage, plus 40 g for the purée
- 1 pinch of sugar (optional)
- 1 small glass of dry cider (optional)
- 800 g floury potatoes
- 20 cl milk
- Salt and black pepper
Steps
Peel the potatoes and cook them in salted boiling water until a knife slides in. Drain, mash with the hot milk and 40 g butter, and season. Keep the purée warm.
Peel and core the apples and cut them into wedges. Fry them in half the remaining butter over medium heat, turning them, until they turn golden and start to caramelise, about 10 minutes. Add the sugar if the apples are sharp.
Prick the boudins lightly with a fork. Melt the rest of the butter in a second pan and fry them over low to medium heat for 8 to 10 minutes, turning them once with care so the skin stays whole.
If you use cider, pour it into the apple pan for the last minute and let it bubble down to a glaze.
Plate each boudin whole or cut in two, with the apples and their juices beside it and a spoonful of purée.
Tips
Keep the heat gentle: boudin noir is already cooked, and a hot pan only splits the casing. For the oven, skip the fork and bake at 180 °C for 20 to 25 minutes.