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Boudin Noir aux Pommes

Name: Boudin Noir aux Pommes
Prep time: PT15 minutes
Cook time: PT30 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Luxembourg
Ingredients: 500 g Blood sausage (boudin noir) (about 1.1 lbs, cut into 1-inch thick slices); 2 tbsp Butter; 2 large Apples (such as Jonagold or Cortland, peeled, cored, and sliced); 1 medium Onion (thinly sliced); 1 tbsp Brown sugar (optional, for extra caramelization); to taste Salt; to taste Black pepper; 2 tbsp Fresh parsley (chopped, for garnish)

Blood Sausage with Apples

A classic Luxembourgish dish featuring rich blood sausage (boudin noir) pan-fried and served with sweet, caramelized apples. This combination offers a delightful balance of savory and sweet flavors, often accompanied by mashed potatoes.

準備時間15 minutes

調理時間30 minutes

合計時間45 minutes

分量4

難易度Easy

オリジナル· Feb 8

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Boudin Noir aux Pommes - Luxembourg traditional dish

🧂 材料

500 g Blood sausage (boudin noir)(about 1.1 lbs, cut into 1-inch thick slices)
2 tbsp Butter
2 large Apples(such as Jonagold or Cortland, peeled, cored, and sliced)
1 medium Onion(thinly sliced)
1 tbsp Brown sugar(optional, for extra caramelization)
to taste Salt
to taste Black pepper
2 tbsp Fresh parsley(chopped, for garnish)

👨‍🍳 作り方

1
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion and cook until softened and lightly browned, about 5-7 minutes. If using, stir in the brown sugar and cook for another minute until caramelized.
2
Add the sliced apples to the skillet with the onions. Add the remaining 1 tablespoon of butter and cook, stirring occasionally, until the apples are tender and lightly caramelized, about 8-10 minutes. Season with a pinch of salt and pepper.
3
While the apples and onions cook, heat a separate non-stick skillet over medium heat. Add the blood sausage slices and cook for about 4-5 minutes per side, until heated through and nicely browned. Be careful not to overcook, as the sausage can become dry.
4
Arrange the cooked blood sausage on serving plates. Spoon the caramelized apple and onion mixture over or alongside the sausage.
5
Garnish with fresh chopped parsley and serve immediately. This dish is traditionally served with mashed potatoes.

調理履歴を記録する

💡 プロのコツ

✓Ensure your blood sausage is fresh and of good quality for the best flavor.
✓Don't overcrowd the pan when cooking the blood sausage; cook in batches if necessary.
✓Adjust the sweetness of the apples by choosing varieties that are naturally sweeter or by adding a touch more brown sugar.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a splash of Calvados or apple cider to the apples and onions during the last few minutes of cooking for an extra layer of flavor.
Serve with a dollop of crème fraîche or unsweetened applesauce.