Boudins noirs à la Normande/Normandy black pudding/ブーダン・ノアールのノルマンディー風

blood sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

calvados

🥗Healthier: apple cider vinegar

💰Cheaper: apple juice

Apple juice provides sweetness without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Wash the Muscat grapes well and cut them into slices, removing the pips.

Transfer the sliced grapes to a plate using a card.

Cut the apple by removing the top and bottom, then cut it in half and scoop out the seeds.

Divide each half into 8 equal parts depending on the size of the apple.

Heat a skillet and melt the butter.

Place the apple pieces in the skillet and turn them to avoid burning.

Season the apples with salt and pepper, and grill one side until colored.

Flip the apples over once one side is colored.

Add the sliced grapes to the skillet and mix well with the apples and butter.

Add Cognac to the mixture and flambé to let the alcohol evaporate.

Put butter in a heated pan and place the black pudding in it, ensuring it's not too hot to avoid explosion.

Put the black pudding in the oven and heat gently for 10 minutes until slightly cooked and the casings shrink.

Flip the black pudding and return it to the oven at 160 degrees Celsius for about 5 minutes.

Check if the inside of the black pudding is warm by piercing it with a small knife.

Place the black pudding on a warm plate and garnish with the cooked apples and grapes.

Serve with sautéed potatoes or mashed potatoes if desired, and optionally with Dijon mustard.

Sprinkle coarsely ground black pepper on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens