A visit to the organic food market yesterday evening made the menu of the next day.
We ended up buying ” boudin noir ” which seemed to have cast a spell on my husband ; -)
The kind of dish you love or loathe !!!!
We love “boudin” whatever way it is cooked. I still remember making long boudin sausages with my mum, once upon a time.
The way I prepared it for lunch today is just basic.
Ingredients for 4 people.
1kg potatoes, 4 apples, 4 small boudins, 1 onion, a small glass of milk, butter, salt, pepper and breadcrumbs
1- Make mash potatoes with a little milk and butter. I use a food mill 🙂
2- In a frying pan, crush the boudin without its skin with a fork, mix it with chopped onion previously blanched. Heat the mixture gently for a few minutes.
3- Peel and slice the 4 apples. Fry them quickly in a little butter until they get golden . Reserved.
* Butter an oven-proof dish
* Add the first layer of puree, the slices of apples, the hot boudin with onion and finally, a last layer of purée with breadcrumbs and small knobs of butter.
* Put the preparation in the oven ( 210°C) for 20 minutes.
It is ready!
Side plate: green salad in vinegar sauce.
A glass of red wine from the Loire Valley to give the dish a final touch + fresh crusty French baguette.
A true delight! 🙂 🙂