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Le Chaudron recipe
Parmentier de boudin pommes
Blood sausage and apple shepherd's pie
⏱ 50 minServes 4Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)blood sausage (boudin noir)
800 g (28 oz)potatoes
2apples, diced
200 ml (¾ cup)milk
50 g (2 oz)butter
2onions, sliced
60 g (2 oz)grated Comté
- 600 g (21 oz) blood sausage (boudin noir)
- 800 g (28 oz) potatoes
- 2 apples, diced
- 200 ml (¾ cup) milk
- 50 g (2 oz) butter
- 2 onions, sliced
- 60 g (2 oz) grated Comté
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the peeled potatoes for 25 minutes and mash with the milk and butter.
- Cook the sliced onions for 5 minutes until soft.
- Remove the sausage casing, crumble into the pan and cook 5 minutes.
- Add the diced apple and cook 5 minutes more.
- Spread in a baking dish, cover with the mash and sprinkle with Comté.
- Bake at 200°C (400°F) for 20 minutes until golden. Serve hot.
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