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Boudin aux Pommes (Blood Sausage with Apples)

Boudin aux Pommes (Blood Sausage with Apples), a delectable and mouthwatering appetizer for anyone with an adventuring attitude.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 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.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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