How to Make Classic French Boudin Noir with Blood Sausage

Simple Summary

Boudin Noir with Blood Sausage is a rich, savory French delicacy that combines the deep flavors of blood sausage with complementary ingredients for a truly indulgent experience.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 links (about 400g) of blood sausage (boudin noir)
• 2 large apples, preferably Granny Smith, peeled and sliced
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, heat 1 tablespoon each of butter and olive oil over medium heat.

3. Add the sliced onions to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to caramelize.

4. Add the sliced apples, brown sugar, and apple cider vinegar to the onions. Cook for another 5-7 minutes until the apples are tender but not mushy.

5. Season the apple and onion mixture with salt, pepper, and fresh thyme. Remove from heat and set aside.

6. In another skillet, heat the remaining butter and olive oil over medium-high heat.

7. Carefully add the blood sausage links and sear for about 2-3 minutes on each side until they develop a nice crust.

8. Transfer the seared sausages to an oven-safe dish and bake for 10-12 minutes, or until they are heated through.

9. While the sausages are in the oven, reheat the apple and onion mixture if needed.

10. Remove the sausages from the oven and let them rest for 2-3 minutes.

11. Slice the sausages diagonally into thick pieces.

12. Arrange the sliced sausages on a serving platter and top with the warm apple and onion mixture.

13. Garnish with fresh parsley and serve immediately.

Chef's Notes

• If blood sausage is unavailable, you can substitute with a rich, dark sausage like morcilla or black pudding.
• For a smoother texture, you can remove the casing from the blood sausage before cooking.
• Leftover boudin noir can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
• To make this dish more substantial, serve it with mashed potatoes or a crusty baguette to soak up the juices.

Nutritional Info

Per serving (approximate): Calories: 450, Protein: 15g, Fat: 35g (mostly from the sausage), Carbohydrates: 20g. Blood sausage is rich in iron and vitamin B12, while the apples provide dietary fiber and vitamin C.

Serving Suggestions

• Serve this Boudin Noir as a main course for dinner, accompanied by a light green salad dressed with a mustard vinaigrette.
• Pair with a glass of full-bodied red wine like Côtes du Rhône or a crisp apple cider for a traditional French experience.
• For a complete meal, add a side of roasted root vegetables or sautéed green beans.
• This dish is perfect for autumn dinners or special occasions when you want to impress guests with authentic French cuisine.