Boudin Aux Pommes Les Halles Recipes

BOUDIN NOIR AUX POMMES (BLOOD SAUSAGE WITH APPLES)

Steps:

• Preheat oven to 250 degrees.
• Prick sausages in several spots with sharp knife. Saute over medium-low heat in butter and oil 5 to 8 minutes, turning occasionally to brown all over. Remove from pan and place on dish in oven while preparing sauce (boudin sausage has fragile skin that will burst over high heat and loose stuffing).
• Skim excess fat from pan, turn heat to high and deglaze pan with Calvados. Let Calvados boil for 30 seconds, then add apples. Cook apples for a minute. Add cream and seasonings. Reduce cream by half. Serve over or next to warm sausages.

BOUDIN AUX POMMES LES HALLES

Steps:

• Place the potatoes in a saucepan, cover with cold, salted water and bring to a boil. Let simmer about 20 minutes, or until just cooked through. Let cool slightly, then peel and pass through a food mill. Set aside in a mixing bowl.
• In a small saucepan, bring the cream to a boil and remove from heat. Add half the butter to the potatoes and pour in the hot cream. Mix gently but well. Add salt and pepper to taste.
• While the potatoes are still simmering, caramelize the apples. Place the remaining butter and the sugar in a skillet and cook over high heat until the sugar turns golden brown, about 2 to 3 minutes. Add the apples, and cook, stirring gently, 4 to 5 minutes or until golden brown on both sides and well coated with the caramel. Add the cumin seeds and the chopped parsley. Set aside in a warm place until ready to serve.
• Preheat the grill or broiler.
• Prick the sausages all over with a fork or the point of a knife. Grill 5 minutes on each side. To serve, arrange the mashed potatoes in the center of a serving platter. Surround with the caramelized apples and top with the grilled, whole sausage. Sprinkle with chopped parsley.