(Boudin Noir aux Pommes)
Black Pudding with Apples or Boudin Noir aux Pommes, is a recipe
from France. The french pride themselves on making a good 'Boudin
Boudin Noir is a sausage made by cooking blood with a filler
until it is thick enough to congeal when cooled. Pig or cow blood is
most often used, typical fillers include meat, fat, suet, bread,
sweet potato, barley and oatmeal.
Sausages containing blood are traditional throughout the world.
Boudin Noir is usually served as part of a traditional full
breakfast in England, it can be eaten uncooked but is often grilled,
fried or boiled in its skin.
The french would frown upon the suggestion of eating Boudin Noir
for breakfast, as they frown upon our fry-ups.Breakfast is the
traditional black coffee, croissant and maybe a cigarette!!
Anyway, this makes a very tasty starter.
If the blood in Boudin Noir puts you off, there is also a Boudin
Blanc, it is very similar to boudin Noir, but does not include
blood. Consequently, it consists of pork meat and fat, suet, bread,
and oatmeal, this is then made into a sausage.
Do you have a question about Black Pudding? Ask Me !
* 2lb or 1kg of boudin noir, cut into 4 for 4 people
* 6 large
apples, cored,peeled and chopped into pieces
* 2 tablespoons of
* fry the sausages in the oil until cooked through
* remove and keep warm
* fry the apples in the same oil until golden and soft
* place the boudin noir on top of the cooked apples
Share this page using the links below