Boudin With Apples
|Blood sausage||12 Ounce (350 Gram)|
|Apples||4 (Dessert Or Cooking)|
The French know this savoury as boudin or blood sausage', whereas in Britain, it is called black pudding'.
There are white blood sausages', too, which have a more pleasing appearance than the black variety.
Cooked apple is an excellent accompaniment.
The choice of apple depends upon whether you prefer a sweet or sharp flavour.
Choose a type of dessert apple that cooks well.
De rind the bacon and put the rinds into a frying pan, heat for a few minutes to extract the fat, then remove.
Meanwhile, slice the boudin and core and slice the apples.
Add the bacon rashers to the pan and cook for 2 or 3 minutes.
Add the boudin and apples and cook steadily for about 5 to 6 minutes, turning the slices over once or twice.
Serve as an hors d'oeuvre with a garnish of salad and French mustard or a mustard flavoured salad dressing.
It can also be served as a breakfast dish or for a main meal with creamed potatoes and a green vegetable.
Serving size: Complete recipe
Calories 1979 Calories from Fat 1311
% Daily Value*
Total Fat 145 g223.8%
Saturated Fat 56.1 g280.6%
Trans Fat 0 g
Cholesterol 408.2 mg136.1%
Sodium 2321.1 mg96.7%
Total Carbohydrates 89 g29.7%
Dietary Fiber 14.4 g57.6%
Sugars 68.5 g
Protein 83 g165.7%
Vitamin A 6.5% Vitamin C 46%
Calcium 5.6% Iron 125%
*Based on a 2000 Calorie diet