Boudin Noir aux Pommes (Blood Sausage with Apples)
Why this recipe works
- Richness balanced by cider: Dry cider lifts the richness of the blood sausage and butter while turning the pan juices glossy.
- Sweet-savoury depth: Soft onions, caramelised apples and browned sausage build a simple but distinctive French flavour combination.
- Fast pan cooking: Everything cooks in one frying pan, with the sausage warmed gently after the apples and onions are tender.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: A firm, tart-sweet apple holds its shape in the pan and balances the richness of the sausage.
- Handle the sausage gently: Boudin noir and black pudding can be delicate once heated, so turn it carefully to keep the casing intact.
- Use a dry cider: Dry cider gives the dish a cleaner finish; sweeter cider will make the pan juices fruitier and softer.
Common mistakes
- Cooking the sausage too hot: Keep the heat at medium-low when warming the boudin noir, as high heat can cause the casing to split.
- Letting the apples catch: If the apples brown before they soften, lower the heat and loosen the pan with a small splash of cider.
- Adding the cider too early: Add the cider near the end so it reduces quickly into the browned bits rather than steaming the apples.
Serving ideas
- Serve with potatoes: Mashed potatoes or boiled new potatoes work well with the rich sausage and cider pan juices.
- Add something crisp: A sharp green salad gives freshness and contrast alongside the buttery apples.
- Spoon over the pan juices: Finish by spooning the glossy cider reduction over the apples and sausage just before serving.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Core the apples, then cut into thick wedges.
- Melt the butter in a frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 4 to 5 minutes until softened and lightly golden.
- Add the apples and cook for 6 to 8 minutes, turning occasionally, until tender and lightly caramelised. Season with the remaining salt and the black pepper.
- Push the apples and onion to one side of the pan and add the black pudding sausage. Cook over a medium-low heat for 3 to 4 minutes, turning gently, until warmed through and the outside is lightly browned.
- Pour in the cider and let it bubble for 1 to 2 minutes, scraping up any browned bits, until slightly reduced and glossy. Spoon the apples and onion alongside the sausage and serve straight away.
Recipe notes
Tips
- Keep the heat at medium-low when warming the black pudding sausage so the casing does not split.
- If the apples start to colour too quickly, lower the heat and add a small splash of cider to help them soften without burning.
Substitutions
- Replace the cider with dry white wine for a sharper finish.
- Replace the unsalted butter with olive oil for a lighter, less rich result.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a frying pan over a low heat with a splash of cider until piping hot; avoid high heat as the black pudding sausage can split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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