Boudin Noir aux Pommes with Caramelized Onions

Ingredients

• 4 blood sausages (boudin noir) 4 blood sausages (boudin noir)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 apples, cored and sliced 2 apples, cored and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.