Boudin blanc de Rethel aux pommes

Name: Boudin blanc de Rethel aux pommes
Total time: 25 min
Yield: Serves 4
Cuisine: Champagne
Ingredients: 4 Rethel white sausages (boudin blanc); 4 Boskoop or russet apples; 40 g (3 tbsp) butter; 2 tablespoons brown sugar; 100 ml (scant ½ cup) dry cider; 1 tablespoon calvados; Salt, pepper, nutmeg

Rethel white sausage with caramelized apples

⏱ 25 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4Rethel white sausages
4Boskoop or russet apples
40 g (1½ oz)butter
2 tbspbrown sugar
100 ml (½ cup)dry cider
1 tablespoonCalvados
Saltpepper, nutmeg

4 Rethel white sausages
4 Boskoop or russet apples
40 g (1½ oz) butter
2 tbsp brown sugar
100 ml (½ cup) dry cider
1 tablespoon Calvados
Salt pepper, nutmeg

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Peel the apples and cut them into quarters.
Melt half the butter in a skillet and brown the apples for 5 minutes.
Sprinkle with brown sugar and let caramelize lightly.
Deglaze with the cider, add the calvados and flambé.
Keep the apples warm.
Prick the sausages with a fork and brown them gently in the remaining butter for 10 minutes, turning often.
Add very little salt, some pepper and a pinch of nutmeg.
Serve the sausages with the caramelized apples and mashed potatoes.