Boudin Noir Recipes

The boudin noir, you like it or you don’t. So this recipe, of course, is for pudding fans. To the unconditional ones. And it’s a good recipe. This blood sausage is cut into large slices after being bleached, which prevents the skin from bursting. It is then “snacked” on a bottom of onions and shallots. I recommend a homemade mashed potatoes of course. And you’ll see, the little shallots sauce that goes with it is frankly not bad at all. Not to mention the caramelized apple wedges, of course.

Come on, black pudding groupies, let’s go.

For 4 people

Prep Time: 20 minutes

Cooking Time: 30 minutes total

– 700 to 800g black pudding
– 2 large shallots
– 2 large onions
– 20g butter
– 1/2 bunch parsley for decoration
– salt and pepper

For apples
– 1 tbsp cider vinegar
– 2 nice apples
– 20g butter
– 1 tsp liquid honey

For the sauce
– 1 large shallot
– 20g butter
– 3 dl red wine
– 2 dl water
– 1/2 cube beef stock
– 1 large tbsp butter
– 1 small tbsp flour
– salt and pepper

1) Prepare the sauce first as it must reduce. Chop the shallot. In a small saucepan, melt the butter and add the shallot. Fry for one minute over medium heat. Add the red wine. Reduce heat to medium-high for 5 minutes, then add water and half the stock. Pepper. Let reduce uncovered for 20 to 30 minutes over medium heat.

2) Peel the apples, remove the centre and cut them into quarters. In a skillet, melt the butter and add the apple quarters. Add honey and cider vinegar. Caramelize over medium heat for about 20 minutes, turning occasionally.

3) Prepare the pudding: peel and cut the shallots and onions into half rounds. In a skillet, melt the butter and add the shallots and onions. Season with salt and pepper and fry over medium heat for 5 to 10 minutes. Meanwhile, bring water to simmer in a saucepan and plunge the whole puddings into it for 3 minutes (not at large bouillons, otherwise the skin will burst). Remove the puddings and cut them into slices about 3 cm high.

4) In the pan containing the shallots and onions, place the pieces of puddings on one side. Over medium heat, cook covered for 3 minutes, then turn gently over the other side for 3 minutes. Meanwhile, mix butter and flour with a fork and add to shallots sauce. Let sauce thicken for 5 minutes. Taste and adjust seasoning.

5) Serve the blood sausage on some shallots and onions and coat with sauce. Arrange a few caramelized apple wedges and serve with a good mashed potatoes.