Pan-Fried Blood Sausages with Apples and Potatoes Recipe
Pan-Fried Blood Sausages with Apples and Potatoes
Total time: 30 to 60 minutes

Prep. time: A few minutes
Cooking time: 30 minutes

Difficulty: Easy
- 2 boudins noirs or black sausages
- 500 g / 1 lb. fingerling potatoes
- 1 Golden delicious apple
- 1 shallot
- 1 small bunch of white grapes
- Salt & pepper
- 2 Tbsp. olive oil
  1. Wash the unpeeled potatoes, pat them dry, then cut them into rings.
  2. In a pan, heat 2 Tbsp. of olive oil. Brown the potatoes for 15 minutes over medium heat, stirring occasionally.
  3. Add the diced Golden Delicious apple, the minced shallot and the grapes. Leave to simmer another 10 minutes while stirring regularly. Season with salt and pepper. Transfer to a serving dish, set aside and keep warm.
  4. Return pan to heat. Cut the boudins into rings and cook 1 minute on each side. Carefully add the rings to the serving dish. Serve immediately.
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Photo and Collaboration : Charcuteries européennes / Les

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