Black Pudding with Apples
(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 Noir'.

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.


* 2lb or 1kg of boudin noir, cut into 4 for 4 people
* 6 large apples, cored,peeled and chopped into pieces
* 2 tablespoons of oil


* 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

* serve

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