Recipe
Boudin Noir aux Pommes with Caramelized Onions
Savory Apple and Blood Sausage Delight
4.6 out of 5
Indulge in the rich flavors of French cuisine with this classic dish, Boudin Noir aux Pommes. The combination of tender blood sausage, caramelized onions, and sweet apples creates a harmonious blend of savory and sweet.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Kosher, Halal, Nut-free
Ingredients
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4 blood sausages (boudin noir) 4 blood sausages (boudin noir)
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2 large onions, thinly sliced 2 large onions, thinly sliced
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2 tablespoons butter 2 tablespoons butter
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2 apples, cored and sliced 2 apples, cored and sliced
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2 tablespoons olive oil 2 tablespoons olive oil
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 25g, 9g
- Carbohydrates (total, sugars): 15g, 10g
- Protein: 15g
- Fiber: 3g
- Salt: 1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. This will take about 20 minutes.
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3.While the onions are caramelizing, heat the olive oil in another skillet over medium heat. Add the sliced apples and sauté until they are tender and lightly browned. Set aside.
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4.In the same skillet used for the apples, cook the blood sausages over medium heat until they are browned on all sides. This will take about 10 minutes.
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5.Transfer the browned blood sausages to a baking dish and bake in the preheated oven for 10 minutes to ensure they are cooked through.
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6.Serve the blood sausages on a platter, topped with the caramelized onions and sautéed apples. Season with salt and pepper to taste.
Treat your ingredients with care...
- Blood Sausage — Ensure that the blood sausages are cooked thoroughly to avoid any risk of foodborne illness.
- Onions — Slowly caramelizing the onions over low heat will bring out their natural sweetness and enhance the flavor of the dish.
- Apples — Choose firm apples such as Granny Smith or Honeycrisp for a balance of tartness and sweetness.
- Olive Oil — Use a good quality olive oil for sautéing the apples to enhance their flavor.
- Salt and Pepper — Season the dish to taste, keeping in mind that blood sausage can be slightly salty, so adjust the seasoning accordingly.
Tips & Tricks
- For a twist, you can add a splash of apple cider vinegar to the caramelized onions for a tangy flavor.
- Serve the Boudin Noir aux Pommes with a side of crusty French bread to soak up the delicious juices.
- If blood sausage is not available, you can substitute it with a high-quality pork sausage for a similar flavor profile.
- Experiment with different apple varieties to find your preferred balance of sweetness and tartness.
- Garnish the dish with fresh parsley or chives for a pop of color and added freshness.
Serving advice
Serve the Boudin Noir aux Pommes as a main course accompanied by a simple green salad dressed with a light vinaigrette. The dish pairs well with a glass of dry red wine, such as a Pinot Noir or Beaujolais.
Presentation advice
Arrange the blood sausages on a platter, placing the caramelized onions and sautéed apples on top. Garnish with fresh herbs for an elegant touch. Serve the dish family-style, allowing guests to help themselves and savor the flavors.
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