Photograph of the finished Boudin noir aux pommes

France · Xúc xích tiết áp chảo táo Boudin noir aux pommes

Boudin noir aux pommes

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's blood Pig's blood 800 ml
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Onion Onion 4
  • Photograph of Sausage casings Sausage casings 8 segments
  • Photograph of Apple Apple 8
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Fresh cream Fresh cream 200 ml
  • Photograph of Nutmeg Nutmeg 8 g
  • Photograph of Salt Salt 32 g
  • Photograph of Cider Cider 240 ml

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.

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