Melsat albigeois poêlé aux pommes

Name: Melsat albigeois poêlé aux pommes
Total time: 35 min
Yield: Serves 4
Cuisine: Albigeois
Ingredients: 4 Tarn melsat sausages; 4 Reinette apples; 40 g (3 tbsp) unsalted butter; 2 tablespoons duck fat; 1 tablespoon sugar; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Pan-fried Albi melsat sausage with apples

⏱ 35 minServes 4Easy440 kcal

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

01 — Ingredients4 servings

4Tarn melsat sausages
4Reinette apples
40 g (1½ oz)unsalted butter
2 tbspduck fat
1 tbspsuperfine sugar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

4 Tarn melsat sausages
4 Reinette apples
40 g (1½ oz) unsalted butter
2 tbsp duck fat
1 tbsp superfine sugar
1 tsp fleur de sel (flaky sea salt)
1 tsp 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 skillet (28 cm / 11 in)

1 paring knife

1 spatula

03 — Method

Peel and core the reinette apples and cut into even wedges.
Melt the unsalted butter in the large skillet and cook the apples 10 min with the sugar until tender and caramelized.
Keep the apples warm, wipe the pan and melt the duck fat over medium heat.
Prick the melsats lightly with a fork and brown 8 min, turning carefully.
Season with salt and pepper at the end, then return the apples to the pan for 1 min to warm through with the sausages.
Plate the melsats with the apples around them and serve hot right away with a grind of pepper.