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.
1
Peel the apples, remove the core, and slice them thinly. Drizzle with the juice of half a lemon and mix.
- 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.
- 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.
- Black pudding: 4 pieces
4
Mix with hot apples.
- Apple: 8 pieces
- Black pudding: 4 pieces
5
Serve with cider, Beaujolais, or Cahors.