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sauteeing European, French
Boudin Noir and Sautèed Apples

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Recipe

Boudin noir (literally "black sausage") and apples is a classic combination. In Latino markets, it is called morcilla or morcela.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 20 Mins

Ingredients

  • 3 Golden Delicious apples, peeled, cored, and thickly sliced
  • 2 tbsp butter
  • 2 tsp light brown sugar
  • 2 tsp vegetable oil
  • 8 large slices of boudin noir
  • 4 slices bacon, cut lengthwise into thin strips
  • ½ cup hard cider

Directions

1. Cut each apple slice in half crosswise. Melt the butter in a frying pan over medium heat. Add the apples and brown sugar. Cook, stirring often, for 8–10 minutes, until the apples are softened and slightly caramelized. Transfer to a plate and tent with aluminum foil to keep warm.

2. Wipe out the pan. Add the oil and heat over medium-high heat. In batches, add the boudin noir and cook, turning once, for about 6 minutes, until slightly crisp. Transfer to the plate. Add the bacon to the frying pan and cook, stirring frequently, for about 3 minutes, or until cooked through and slightly crisp. Transfer to the plate. Add the cider to the pan and increase the heat to high. Boil until reduced and syrupy, stirring up the browned bits in the pan with a wooden spoon.

3. To serve, place a slice of boudin noir on each of 4 plates. Add a layer of apples, then repeat with the remaining boudin noir and apples. Top with the bacon strips and drizzle with the pan juices.

Variation

Boudin Blanc with Apple

Substitute boudin blanc (white sausage with chicken and veal) for the boudin noir, and add a squeeze of fresh lemon juice to the cooked apples.

Notes

Good with chutney and whole wheat toast.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on using 1lb of boudin noir.

 

Nutritional Information

Nutrients per serving (% daily value)

567kcal (28%)
25mg (2%)
7mg (12%)
68mcg RAE (2%)
468mg
26mg
18g
19g
3g
25g
100mg (33%)
768mg (32%)
15g (73%)
41g (63%)
2mg (8%)
 

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