Dish

Boudin noir aux pommes

Boudin noir aux pommes is made by cooking blood sausage and apples together in a pan with butter and onions. The dish is typically served with mashed potatoes and a side of vegetables. This dish is high in protein and iron due to the blood sausage, but it is also high in fat and calories due to the butter and sausage. It is not suitable for those following a low-fat or low-calorie diet.

European cuisine› Western European cuisine› French cuisine

Sausage Dish

Origins and history

Boudin noir aux pommes originated in France and has been a popular dish in the country for many years. It is often served in traditional French bistros and brasseries.

Dietary considerations

Boudin noir aux pommes is not suitable for vegetarians or vegans due to the use of blood sausage. It may also contain gluten depending on the type of sausage used.

Variations

There are many variations of Boudin noir aux pommes, with different types of sausage and apples used. Some recipes also call for the addition of cream or Calvados (apple brandy).

Presentation and garnishing

Boudin noir aux pommes is typically served on a plate, with the sausage and apples arranged neatly. It is often garnished with fresh herbs such as thyme or parsley.

Tips & Tricks

To add extra flavor to the dish, try using different types of sausage or experimenting with different types of apples. Boudin noir aux pommes can also be made ahead of time and reheated in the oven.