Boudin noir aux pommes

Method

1. 1 Sauté thinly sliced onions in butter for 25 minutes over low heat, or until softened but not browned.
2. 2 Mix the strained pig's blood with sautéed onions, diced pork belly fat, cream, nutmeg, and salt.
3. 3 Stuff the sausage casings until they are only seven-tenths full and tie a 12 cm knot. Stuffing them tightly will cause the casings to crack when boiled.
4. 4 Boil at 80 degrees for 20 minutes; the boiling water will cause the blood to expand and break the shell.
5. 5 Pan-fry the sausages in butter for 4 minutes on each side without piercing holes to prevent the juices from leaking out.
6. 6 Sauté sliced apples in butter for 6 minutes, then pour in apple cider and simmer for 2 minutes before serving.

With an appliance

• Air fryer 41 min

  Replace step 5: spray oil and then brush a thin layer of butter around the boiled sausages, fry in an air fryer at 185 degrees for 8 minutes, flipping at the 5th minute to brown evenly without needing to pierce holes; step 6 still involves searing the apples and making the cidre sauce in the pan.