French
Boudin noir aux pommes
A classic French pairing of tender blood sausage with buttery, golden apples and soft onions. The boudin is cooked gently so the casing stays intact and the filling remains creamy.
Watch it madeLearn With A Champion · 5:46
Ingredients
- Boudins noirs, preferably from a charcutier2 links, about 250g total
- Tart-sweet apples such as Reine des Reinettes, Boskoop, or Cox2 medium
- Yellow onion1 small
- Unsalted butter35g
- Neutral oil or duck fat1 tsp
- Calvados1 tbsp
- Caster sugar1 tsp, optional
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- Take the boudins out of the refrigerator 15 minutes before cooking so they are not cold in the pan.
- Peel and core the apples, then cut them into thick wedges.
- Peel the onion and slice it very thinly.
- Melt 15g butter in a skillet over medium-low heat, add the onion with a small pinch of salt, and cook for 8 to 10 minutes until soft and lightly golden.
- Transfer the onions to a warm plate and wipe the skillet if needed.
- Add 15g butter to the skillet, place in the apple wedges, and cook over medium heat for 4 to 5 minutes per side until golden and just tender.
- Sprinkle the apples with sugar if they are very tart, season lightly with pepper, then add the Calvados and let it bubble for 30 seconds.
- Return the onions to the apples, keep everything warm over very low heat, and avoid stirring too much so the apples stay intact.
- In a second skillet, warm the oil or duck fat with the remaining 5g butter over low heat.
- Add the boudins without piercing them and cook gently for 8 to 10 minutes, turning with care every few minutes, until hot through and the casing is browned but not split.
- Arrange the apples and onions on warm plates, place one boudin beside them, and spoon over any buttery pan juices.
- Serve immediately, with mashed potatoes if desired in the traditional French style.
Common questions
Can I substitute the boudin noir if I can’t find good French blood sausage?
Yes. Use any high-quality blood sausage or black pudding with a similar fat content and loose texture. Avoid very firm, heavily spiced versions, which can dry out or overpower the apples and onions.
When should I cook the apples and onions so they stay warm without falling apart?
Cook the onions first, then the apples, and keep both on very low heat while you sear the boudin last. That way the sausage is served hot and the apples stay intact instead of turning mushy.
What are the most common mistakes when making boudin noir aux pommes?
Overcooking the sausage is the biggest mistake—it can split and become dry. Also avoid stirring the apples too much, using apples that are too soft, or skipping a little salt in the onions, which flattens the flavor.
How should I store leftovers, and can I reheat them?
Store sausage, apples, and onions separately if possible in airtight containers for up to 2 days. Reheat gently in a skillet over low heat or in a low oven; avoid microwaving, which can break the sausage and soften the apples too much.
What should I serve with boudin noir aux pommes?
It pairs well with mashed potatoes, potato purée, buttered lentils, or a simple green salad. A dry cider or a light red wine also works nicely, and a little Dijon mustard can be served on the side.