Entree: France – Bordeaux / Aquitaine – Boudin Noir aux Pommes (Pan-seared French blood sausages served with caramelized apples)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
- 4 boudin noir sausages, approx. 4 oz (115 g) each
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 shallots, thinly sliced, about 2.6 oz (75 g)
- 2 large tart apples (e.g., Granny Smith), peeled, cored, and sliced into 1/2-inch (12 mm) wedges, about 12 oz (340 g) total
- 2 tbsp (30 g) granulated sugar
- 1/2 cup (120 ml) dry hard cider or dry white wine (or 2 tbsp (30 ml) Calvados for a richer finish)
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) red wine vinegar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley
- Optional: 2 cups (470 ml) mashed potatoes or crusty bread for serving
Instructions
1. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the boudin noir and brown gently on all sides, about 3–4 minutes per side; avoid high heat to prevent bursting. Remove sausages and keep warm.
2. In the same skillet, add remaining 2 tbsp (30 ml) butter. Add sliced onion and shallots and cook over medium-low heat until soft and beginning to caramelize, about 8–10 minutes.
3. Push shallots and onions to the side. Add the apple wedges and sugar, then increase heat to medium and sauté until apples are golden and slightly softened, about 6–8 minutes.
4. Stir the onions and apples together, then deglaze the pan with the cider or wine (or Calvados). Scrape up browned bits and let the liquid reduce by half, about 2–3 minutes.
5. Whisk in Dijon mustard and red wine vinegar; season with salt and pepper. Return the boudin noir to the skillet and warm through for 2–3 minutes, spooning apples and sauce over the sausages.
6. Sprinkle chopped parsley over the dish and serve immediately with mashed potatoes or crusty bread to soak up the sauce.
