Boudin Noir and Sautèed Apples
Boudin noir (literally "black sausage") and apples is a classic combination. In Latino markets, it is called morcilla or morcela.
Good with chutney and whole wheat toast.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturemeaty, savory, sweet, tart
- 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
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.
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.
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.
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.
2008 Dorling Kindersley