BOUDIN NOIR AUX POMMES (BLOOD SAUSAGE WITH APPLES)

Boudin Noir aux Pommes (Blood sausage with apples) image

Provided by Bryan Miller

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 blood sausages (available in many shops and specialty stores)
1 tablespoon sweet butter
2 tablespoons vegetable oil
1/3 cup Calvados
3/4 cup heavy cream
2 large or 3 medium apples (green varieties best), sliced
Dash of nutmeg
Salt and pepper to taste

Steps:

Preheat oven to 250 degrees.
Prick sausages in several spots with sharp knife. Saute over medium-low heat in butter and oil 5 to 8 minutes, turning occasionally to brown all over. 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).
Skim excess fat from pan, turn heat to high and deglaze pan with Calvados. Let Calvados boil for 30 seconds, then add apples. Cook apples for a minute. Add cream and seasonings. Reduce cream by half. Serve over or next to warm sausages.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 58 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 25 grams, Sodium 637 milligrams, Sugar 12 grams, TransFat 0 grams