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Le Chaudron recipe
Boudin noir aux pommes
Blood sausage with caramelized apples
⏱ 30 minServes 4Easy460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)blood sausage (boudin noir)
4apples, cut into wedges
2onions, sliced
40 g (1½ oz)butter
2 tbspbrown sugar
1 tablespooncider vinegar
- 600 g (21 oz) blood sausage (boudin noir)
- 4 apples, cut into wedges
- 2 onions, sliced
- 40 g (1½ oz) butter
- 2 tbsp brown sugar
- 1 tablespoon cider vinegar
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
- Cook the onions in butter for 5 minutes until soft.
- Add the apples and brown sugar and caramelize for 8 minutes, turning gently.
- Add a splash of cider vinegar.
- In a second pan, brown the blood sausage for 6 minutes, turning.
- Don't overcook it.
- Serve on the apples with mashed potatoes.
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