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Boudin noir aux pommes

Name: Boudin noir aux pommes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: FR
Ingredients: 4 (about 600 g) blood sausages (boudin noir); 4 (about 600 g) firm apples (such as Reinette, Braeburn or Golden Delicious); 50 g unsalted butter, divided; 1 small onion, thinly sliced; 1 tbsp caster sugar; 3 tbsp dry cider or Calvados (apple brandy); 1 pinch salt; 1 pinch black pepper, freshly ground; a few leaves, to serve fresh thyme (optional)

15m

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Boudin noir doré à la poêle et pommes fondues au beurre, un classique réconfortant de la cuisine française.

#french#blood-sausage#apples#bistro#comfort-food#normandy

Portions

4portions

Ingrédients

Nutrition

calories520

protein18g

carbs28g

fat36g

fiber3g

Par portion

Étapes

Prep the apples

Peel the apples, cut into quarters, remove the cores, then slice each quarter into 2 thick wedges. Choose apples that hold their shape when cooked rather than turning to mush.

4 apples

✅ C'est prêt quand : the apples are peeled, cored and cut into even wedges

Soften the onion

Melt half the butter in a wide pan over low heat. Add the onion and cook gently for about 5 minutes, stirring now and then, until soft and translucent but not browned.

25 g butter
1 sliced onion

✅ C'est prêt quand : the onion is soft, translucent and smells sweet, with no browning

⏱5:00

Caramelize the apples

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Prick the sausages

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Pan-sear the sausages

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Serve

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Prep the apples

Peel the apples, cut into quarters, remove the cores, then slice each quarter into 2 thick wedges. Choose apples that hold their shape when cooked rather than turning to mush.

4 apples

✅ C'est prêt quand : the apples are peeled, cored and cut into even wedges

Soften the onion

Melt half the butter in a wide pan over low heat. Add the onion and cook gently for about 5 minutes, stirring now and then, until soft and translucent but not browned.

25 g butter
1 sliced onion

✅ C'est prêt quand : the onion is soft, translucent and smells sweet, with no browning

⏱5:00

Caramelize the apples

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Prick the sausages

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Pan-sear the sausages

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Normandy and Brittany, France📅 Traditional, roots in medieval charcuterie🍎 FR

Blood sausage has been made across France for centuries as a way to use every part of the pig after slaughter, mixing pork blood and fat with onions and seasonings before cooking it slowly in its casing. In apple-growing regions like Normandy and Brittany, cooks naturally paired the rich, iron-dark sausage with the orchard fruit and cider on hand, balancing its deep savoury flavour with sweetness.

The dish became a staple of autumn and winter tables, often eaten around the time when pigs were traditionally slaughtered in the cooler months, and it remains a fixture of bistro menus and farmhouse kitchens today.

⭐ Why It's Famous

The contrast between the dark, mineral-rich sausage and the soft, caramelized sweetness of the apples is what makes this dish so loved; it is French comfort food at its most honest and rustic.

💡 Fun Fact

In Normandy, the apples are often cooked with a splash of Calvados, the region's famous apple brandy, which deepens the dish's apple flavour even further.

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