Boudin Noir aux Pommes (Blood sausage with apples)

1. 1

   Preheat oven to 250 degrees.

2. 2

   Prick sausages in several spots with sharp knife.

3. 3

   Saute over medium-low heat in butter and oil 5 to 8 minutes, turning occasionally to brown all over.

4. 4

   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).

5. 5

   Skim excess fat from pan, turn heat to high and deglaze pan with Calvados.

6. 6

   Let Calvados boil for 30 seconds, then add apples.

7. 7

   Cook apples for a minute.

8. 8

   Add cream and seasonings.

9. 9

   Reduce cream by half.

10. 10

    Serve over or next to warm sausages.

* Per serving · 4 servings · Values may vary.

No additional tips available.