Boudin Noir aux Pommes

Method

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1. Melt half the butter in a frying pan and add the apple wedges in a single layer with the sugar.

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2. Cook over medium heat for 10 minutes, turning only twice, until the flat faces are caramelised and the wedges still hold their shape.

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3. Add the vinegar, let it bubble for 30 seconds, then scrape the apples onto a plate.

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4. Wipe the pan, add the oil and the rest of the butter, and set over medium-low heat.

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5. Prick each boudin once and fry them whole, turning gently, for 10 minutes, until the skins are crisp and they are hot through. Do not use high heat or the casings burst.

   Mark done Start 10 min timer

6. Return the apples to warm through for a minute.

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7. Season, scatter with parsley, and serve the boudin whole over mashed potato with the apples alongside, splitting them at the table.

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Chef’s Tips

• Cook the sausages whole and split at the table.
• Gentle heat, or the casing bursts.
• Turn the apples twice, not constantly.

Pairing Suggestions

• Mashed potato
• Cider
• Dijon mustard

Storage & Reheating

Best immediately. Refrigerated for 2 days; reheat gently in a pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.