French
Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples)
Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb boudin noir (French blood sausage)
- 3 apples (firm, such as Braeburn), cored and sliced
- 1 onion, thinly sliced
- 3 tbsp butter
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Melt half the butter in a skillet over medium heat and cook the onion until soft and lightly golden, about 8 minutes, then set it aside.
- In the same skillet, melt the remaining butter and cook the sliced apples for 6 to 8 minutes, turning gently, until tender and caramelized at the edges, then set them aside with the onion.
- Prick the boudin noir in a few places and cook it in the same skillet over medium heat for 10 to 12 minutes, turning occasionally, until heated through and lightly crisp outside.
- Return the apples and onion to the pan just to warm through and stir in the cider vinegar to lift the sweetness.
- Season with the salt and pepper and serve the boudin noir hot, piled with the apples and onions.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Fruit, and Dairy
- How this was set
- Hand audited
When to cook it
Boudin Noir aux Pommes (Blood Sausage with Sauteed Apples) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on pork and apple.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.