Bloedworst met Appel (Blood Sausage with Apple)
Why this recipe works
- Crisp and soft contrast: Pan-frying gives the sausage a crisp casing while the apples turn tender and glossy.
- Sweetness with a sharp edge: Tart-sweet apples and Dijon mustard cut through the richness of the blood sausage.
- Fast one-pan cooking: The apples and sausage cook in the same pan, keeping the method simple and ready in under 30 minutes.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: A firm tart-sweet apple keeps its shape better in the pan and gives a cleaner contrast to the rich sausage.
- Use a frying-friendly sausage: Blood sausage and black pudding vary in texture; choose one with a casing or structure that will hold together when turned.
- Adjust the sharp finish: Dijon gives a clean, piquant edge, while a sweeter mustard makes the dish softer and milder.
Common mistakes
- Avoid high heat for the apples: Cook the apples over moderate heat so they soften before the sugar begins to catch.
- Do not pierce too early: Leave the sausages intact unless they look likely to burst; unnecessary piercing can let juices escape.
- Heat the sausage thoroughly: The sausage should be piping hot in the centre, especially when serving anyone more vulnerable to food safety risks.
Authenticity notes
- A traditional flavour pairing: Blood sausage with apples is a familiar Low Countries-style combination, built around the contrast of rich, savoury sausage and gently sweet fruit.
Make-ahead tips
- Best served freshly cooked: The sausage casing is at its crispest straight from the pan, while the apples are still glossy and warm.
- Reheat gently: Warm leftovers in a frying pan over low-medium heat until the sausage is piping hot, and heat the apples gently so they do not collapse.
Equipment you'll need
Ingredients
Instructions
- Core the apples and cut into 1 cm wedges. Keep the wedges fairly even so they cook at the same rate.
- Melt the butter in a frying pan over medium heat. Add the apples and cook for 6 to 8 minutes, turning occasionally, until softened and starting to colour.
- Sprinkle over the light brown sugar and cook for 2 to 3 minutes, turning the apples until glossy and lightly caramelised. Tip the apples onto a warm plate and keep nearby.
- Return the pan to medium heat and add the black pudding sausages. Cook for 6 to 8 minutes, turning often, until the casing is crisp and the centres are piping hot.
- Serve the sausages with the caramelised apples and add a small spoonful of Dijon mustard on the side for dipping. Spoon any buttery pan juices over the apples.
Recipe notes
Tips
- If the apples start to catch before they soften, lower the heat slightly and keep them moving so they caramelise evenly.
- Pierce the sausages only if they are threatening to burst; otherwise leave them intact so they stay juicy.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the sausages are heated until piping hot throughout.
Substitutions
- Replace Dijon mustard with Bavarian sweet mustard for a milder, sweeter accent.
- Replace Apple with Pear for a softer, more floral fruit pairing.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in a sealed container. Reheat the sausages in a frying pan over low-medium heat until piping hot, and warm the apples gently so they do not collapse.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Belgian
-
Allergens:
Milk Mustard
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