Boudin noir aux châtaignes

Name: Boudin noir aux châtaignes
Total time: 30 min
Yield: Serves 4
Cuisine: Limousin
Ingredients: 4 chestnut blood sausages (150 g / 5 oz each); 300 g (11 oz) cooked, peeled chestnuts; 3 Reinette apples (450 g / 1 lb), cut into wedges; 30 g (1 oz) salted butter; 1 tbsp chestnut honey; 1 pinch of freshly ground pepper

Blood sausage with chestnuts and honeyed apples

⏱ 30 minServes 4Easy540 kcal

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

01 — Ingredients4 servings

4chestnut blood sausages150 g (5 oz) each
300 g (11 oz)cooked, peeled chestnuts
3Reinette apples450 g / 1 lb), cut into wedges
30 g (1 oz)salted butter
1 tbspchestnut honey
1 pinchfreshly ground pepper

4 chestnut blood sausages 150 g (5 oz) each
300 g (11 oz) cooked, peeled chestnuts
3 Reinette apples 450 g / 1 lb), cut into wedges
30 g (1 oz) salted butter
1 tbsp chestnut honey
1 pinch freshly ground pepper

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

1 large heavy-bottomed skillet (28 cm / 11 in)

1 skillet (22 cm / 9 in) for the apples

1 paring knife (9 cm / 3½ in blade)

03 — Method

Prick the sausages gently in 3 places with the tip of a knife so they don’t burst, then let them come to room temperature for 15 minutes.
Melt half the butter in the small skillet and brown the apple wedges over medium heat for 8 minutes, until tender and caramelized.
Add the chestnut honey to the apples at the end and toss for 1 minute so a glossy glaze coats each wedge without making it soggy.
Cook the sausages in the large skillet with the rest of the butter over low heat for 8 minutes, turning often; the skin should stay intact and shiny.
Add the whole chestnuts around the sausages for the last 4 minutes so they warm through and soak up the butter.
Plate each sausage with the chestnuts and honeyed apple wedges, add a grind of pepper and serve right away, hot and meltingly soft.