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Boudin With Apples

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  Bacon rashers 8
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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


Boudin With Apples Recipe