Boudin Blanc ( White Sausage with Apples )

100% would make this again
Review this recipe
Read reviews

Send to a friend

print recipe

This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don't have Calvados, substitute apple juice or apple cider with a splash of cooking sherry.

Serves about 4

1/3 cup unsalted butter
4 Macintosh apples, cored and quartered
8 boudin blanc or other mild, white sausages, pricked
salt and pepper to taste
1/2 cup Calvados

Preheat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and coook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through.

Note: Adapted from a recipe in Victoria Magazine, October 1996.

Reviews of Boudin Blanc ( White Sausage with Apples ) :

1-2 of 2 reviews

RMC in Las Vegas, NV Sep 28, 2005
Would make this again.
This has become an autumn staple in my kitchen. It's so quick and easy and SOOO tasty. The whole family loves it.

A foodie in France Apr 4, 2005
Would make this again.
My husband wants me to make this every Sunday night, after getting the sausages at the Farmer's market.

Submit your comments about Boudin Blanc ( White Sausage with Apples )
Rating from 1 to 5 (5 being best):
Would you make it again? Yes No
Name:
E-mail:
Do not display name and e-mail with review.
Where are you from?
Your comments:
Please read the guidelines before posting.

Have you read the guidelines? If so,

If you find after a few days that your review wasn't posted, it's because it didn't conform to the guidelines. Read them!

Recipes

Autumn Recipes

Halloween Recipes

Thanksgiving Recipes

more seasons & holidays

In Season

Sweet Potatoes and Yams

Nuts