Entree: French Southern Territories – Central Culinary Region – Boudin Noir aux Pommes (Pan-seared French blood sausage served with caramelized apples and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boudin noir sausages, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, sliced, approx. 6 oz (170 g)
- 2 large cooking apples (such as Bramley or Granny Smith), peeled, cored and sliced, approx. 8 oz (225 g) each
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) Calvados or apple brandy
- 1/2 cup (120 ml) apple cider
- 1 tsp (2.6 g) all-purpose flour
- 2 tbsp (30 g) crème fraîche or heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium heat until foaming. Prick each boudin noir once or twice with a sharp knife to prevent bursting, then add to the pan. Cook gently, turning occasionally, about 6–8 minutes, until browned and heated through. Transfer to a warm plate and tent with foil.
2. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add sliced onion and a pinch of salt and cook over medium-low heat, stirring, until soft and beginning to caramelize, about 8 minutes.
3. Add the apple slices and 1 tbsp (12 g) sugar to the onions. Increase heat slightly and sauté until apples are tender and golden, about 6–8 minutes.
4. Sprinkle 1 tsp (2.6 g) flour over the apple-onion mixture and stir to combine. Carefully add 2 tbsp (30 ml) Calvados to deglaze (flambé briefly if desired and safe), then pour in 1/2 cup (120 ml) apple cider. Simmer 2–3 minutes until sauce reduces slightly.
5. Stir in 2 tbsp (30 g) crème fraîche, adjust seasoning with salt and pepper, and return the boudin noir to the skillet to warm through for 1–2 minutes, spooning sauce and apples over the sausages.
6. Sprinkle with 2 tbsp (8 g) chopped parsley and serve immediately with crusty bread or boiled potatoes.