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

1. Preheat oven to 250 degrees.
2. Prick sausages in several spots with sharp knife.
3. Saute over medium-low heat in butter and oil 5 to 8 minutes, turning occasionally to brown all over.
4. 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).
5. Skim excess fat from pan, turn heat to high and deglaze pan with Calvados.
6. Let Calvados boil for 30 seconds, then add apples.
7. Cook apples for a minute.
8. Add cream and seasonings.
9. Reduce cream by half.
10. 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)