Blood sausage with apples

6 servings

20 minutes

Blood sausage with apples is a refined dish of French cuisine that combines the rich savoriness of sausage with the sweet, caramelized tenderness of apples. This dish has a long history and is part of France's gastronomic heritage. Grilled or oven-cooked blood sausage acquires an appetizing texture, while apples sautéed in butter with cinnamon add a pleasant sweet-sour note to the dish. The combination of these flavors creates a wonderful harmony complemented by a glass of aromatic cider, Beaujolais, or Cahors. An ideal choice for a cozy dinner where each flavor note awakens admiration for the traditions of French gastronomy.

Energy value per serving

• Calories: 1102.8
• Proteins: 31.2g
• Fats: 73g
• Carbohydrates: 74.8g

Ingredients

• Apple: 8 pc
• Black pudding: 4 pc
• Lemon: 0.5 pc
• Butter: 50 g
• Ground cinnamon: pinch

Cooking steps

1. Peel the apples, remove the core, and slice them thinly. Drizzle with the juice of half a lemon and mix.

   Required ingredients:

   • Apple: 8 pieces
   • Lemon: 0.5 piece

2. Melt butter in a pan, add apples, and fry for 7-8 minutes on high heat. Add cinnamon and cover, keeping warm.

   Required ingredients:

   • Butter: 50 g
   • Apple: 8 pieces
   • Ground cinnamon:  pinch

3. Slice the blood sausage and place it in the oven or grill for a few minutes.

   Required ingredients:

   • Black pudding: 4 pieces

4. Mix with hot apples.

   Required ingredients:

   • Apple: 8 pieces
   • Black pudding: 4 pieces

5. Serve with cider, Beaujolais, or Cahors.