Boudin Noir aux Pommes (Blood sausage with apples)
- 4 blood sausages (available in many shops and specialty stores)
- 1 tablespoon sweet butter
- 2 tablespoons vegetable oil
- 13 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
- 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.
sausages, sweet butter, vegetable oil, calvados, heavy cream, apples, nutmeg, salt
Taken from cooking.nytimes.com/recipes/3115 (may not work)