Boudin Noir met Appels (Blood Sausage with Apples)
Why this recipe works
- Crisp and soft contrast: The sausage is browned at the edges while the apples and onions stay soft, glossy and spoonable.
- Sweetness kept in check: Cider vinegar cuts through the butter and fruit sweetness, keeping the pan juices bright rather than heavy.
- Built in one pan: Cooking the onions, apples and sausage together lets the browned bits enrich the final sauce without extra steps.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: Tart-sweet apples work best because they soften without collapsing, keeping the dish glossy rather than mushy.
- Handle the sausage gently: Blood sausage can be delicate once hot, so turn it carefully with tongs and avoid pressing it in the pan.
- Adjust the vinegar at the end: Taste the pan juices after the vinegar bubbles off and add a little more acidity only if the apples are very sweet.
Common mistakes
- Cooking too hot: Keep the pan at medium heat so the sausage browns steadily without bursting before it heats through.
- Letting the apples break down: Turn the apple wedges only occasionally and stop cooking while they are tender but still holding their shape.
- Adding vinegar too early: Splash in the vinegar at the end so it lifts the browned pan juices without making the onions and apples harsh.
Serving ideas
- With potatoes: Serve with mashed potatoes, boiled potatoes or a simple potato purée to catch the buttery pan juices.
- With greens: Bitter greens, cabbage or a sharp dressed salad help balance the richness of the sausage.
- With cider: Dry cider is a natural match for the apple and vinegar notes in the pan sauce.
Make-ahead tips
- Prepare the onion in advance: The onion can be sliced ahead and refrigerated, but cut the apples closer to cooking so they stay fresh-looking.
- Reheat gently: Warm leftovers in a frying pan over low to medium heat with a splash of water until piping hot, turning the sausage carefully.
- Best served straight away: The crisp edges on the boudin noir are at their best just after pan-frying.
Equipment you'll need
Ingredients
Instructions
- Halve and peel the onion, then slice it thinly. Core the apples and cut into 1.5 cm wedges.
- Melt half the unsalted butter in a large frying pan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
- Add the apples and the remaining unsalted butter. Cook for 5 to 7 minutes, turning the apples occasionally, until they are tender and glossy but still holding their shape.
- Push the apples and onions to the side of the pan and lay in the black pudding sausage. Cook over medium heat for 3 to 4 minutes per side until browned and crisp at the edges, turning carefully with tongs.
- Splash in the apple cider vinegar and let it bubble for 30 seconds, scraping up any browned bits. Season with the remaining fine sea salt and the black pepper, then spoon the apple-onion pan juices over the sausage and serve hot.
Recipe notes
Tips
- Keep the heat at medium so the black pudding sausage browns without bursting; turn it gently and avoid pressing it down.
- Choose firm apples so they soften without collapsing, which keeps the pan juices glossy rather than mushy.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the black pudding sausage is piping hot all the way through before serving.
Substitutions
- Replace Apple cider vinegar with White wine vinegar for a slightly sharper finish.
- Replace Unsalted butter with Salted butter, then reduce the Fine sea salt to a pinch and season to taste at the end.
- Replace Apple with Pear for a softer, more floral sweetness.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over low to medium heat with a splash of water until piping hot, turning the black pudding sausage carefully so it does not break.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Belgian
-
Allergens:
Milk
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