Boudin Noir aux Pommes (Blood Sausage with Apples)
Winter in Burgundy is a time of heavy hearty food. There is plenty to do in the garden stripping ivy, cutting logs and digging beds and what energy isn’t used on work is burnt trying to keep warm. While I hope the mill will be cool in the summer, at this time of year it is freezing cold. A fire in the evening and plenty of woolen layers help but coming in at noon it is a hard earned lunch that warms the soul.
Good ‘boudin noir’ is hard to find in England but here in Burgundy it is plentiful. At weekend markest matt-black coils of the stuff wait in chiller counters and hungry Burgundians que up to buy it by the foot. Not the most attractive of ingredients, this rich sausage made of pigs blood is flavoured with spices and packed with a healthy dose of iron to keep out the winter lurgy. Paired with sweet apples sautéed in a knob of salty butter this is simple yet satisfying lunch made for this time of year.
- one coil of boudin
- 1 large knob of butter
- 1/3 cup of Calvados
- 3 medium apples cored, peeled and sliced
- Dash of nutmeg
- Dash of cinnamon
- Salt and pepper to taste
1. Preheat oven to 250 degrees.
2. Prick sausages in several spots with sharp knife. Saute in a frying pan over medium-low heat in butter for 5 or until browning. Turning occasionally to brown all sides. Remove from pan and place in a deep dish in oven. Be careful not too split your casing.
3.Skim excess fat from pan, turn heat to high and deglaze pan with Calvados. Let Calvados simmer for 30 seconds, then add apples. Cook apples for a minute and add your seasonings. Serve over or next to warm sausages.