French

Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples)

Name: Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples)
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lb boudin noir (French blood sausage); 3 apples (firm, such as Braeburn), cored and sliced; 1 onion, thinly sliced; 3 tbsp butter; 1 tbsp apple cider vinegar; 1/2 tsp salt; 1/4 tsp black pepper

Julien B. @julien_b

Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Medium Low carb Gluten free

Ingredients

Serves

The quantities follow this count.

1.5 lb boudin noir (French blood sausage)
3 apples (firm, such as Braeburn), cored and sliced
1 onion, thinly sliced
3 tbsp butter
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Melt half the butter in a skillet over medium heat and cook the onion until soft and lightly golden, about 8 minutes, then set it aside.
In the same skillet, melt the remaining butter and cook the sliced apples for 6 to 8 minutes, turning gently, until tender and caramelized at the edges, then set them aside with the onion.
Prick the boudin noir in a few places and cook it in the same skillet over medium heat for 10 to 12 minutes, turning occasionally, until heated through and lightly crisp outside.
Return the apples and onion to the pan just to warm through and stir in the cider vinegar to lift the sweetness.
Season with the salt and pepper and serve the boudin noir hot, piled with the apples and onions.

Watch how to cook Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples)

Someone making it start to finish, so you can see what the steps look like.

🍎 Boudin noir aux pommes & oignons confits Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 750 kcal
Protein: 25 g
Carbs: 18 g
Fat: 64 g
Fiber: 3 g
Sugar: 13 g
Sodium: 1370 mg
Saturated fat: 26 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.