Who’s up for Boudin aux Pommes (Blood Sausage with Apple)? Or what is the best thing to eat with bread? I’ve always been a bit finicky about cooking blood sausage. Maybe it was the name or maybe I preferred someone else to cook it for me. I finally worked up the courage to cook it after my better half asked for it. I could not decline because he made sure it would be part of his birthday dinner. People you care about become very opportunistic when it is their birthday — not fun at all. Wait till my birthday comes! I need to remember this day.
Boudin or blood sausage or black pudding, however one wishes to call it, is very rich in iron and therefore particularly suitable for those suffering from iron deficiency. Wikipedia defines Blood sausage is a generic name for a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.
The dish exists with different names in various cultures from Asia to Europe and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, sweet potato, onion, chestnuts, barley, and oatmeal. In Spain, Portugal and Asia, potato is often replaced by rice.
It is very surprising to learn that the dried blood is only a third of the final product that is full of creole spices, peppers, and other ingredients depending on cultural preferences. There is also white pudding that is totally different. It is usually made with white meat from poultry, veal, pork fat or veal fat.
All types of blood sausages can be cooked differently and depending on preference. Steamed or cooked slowly in butter and oil are the best ways to enjoy this type of delicacy. My preferred way is to cook the links under medium to low heat in butter and oil with lots of onions.
I vaguely remember my experience with making boudin. I remember being a spectator and not a participant or to assist as I was too afraid. All I can remember is the dish being very spicy and hot. I could not eat it a lot because of the hot peppers and onions – but it was so good. So with that idea, I decided to improvise the recipe with my store-bought links.
This is a very simple recipe. I used store-bought blood sausages and cooked them with apple, celery, onion, spices and habanero pepper for more spiciness. The dish was very delightful and rich. Hope you will enjoy my Boudin aux Pommes recipe.
Boudin aux Pommes (Blood Sausage with Apples)
- 4 - 6 boudin links blood sausages
- 2 apples - cooking apples preferably and not too sweet and cut small
- 1 celery stalk - chopped thinly
- 1 medium onion - Julienned
- 1/2 habanero pepper - seeds removed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- salt to taste
- fresh ground pepper to taste
- Wash apples, remove core and cut in long slices and then cut the sliced in half. Set aside. Cut the celery stalk in thin to medium size pieces. Cut the onion julienned style and the hot pepper in thin slices. Rinse the links to remove excess liquid and pat dry. Set all ingredients aside.
- In a pan, add one tablespoon butter and 1 tbsp olive oil. When the butter has melted, add links and cook 3 to 4 minutes per sides. Add remaining butter. Add apples, onions, celery and hot pepper. Stir with wooden spoon preferably. Add salt and pepper to taste and let cooked on low heat for about 5 minutes. Serve immediately.