Warm Potato and Apple Salad with Boudin Noir

Artisanal boudin noir, black pudding or blood sausage, whatever you call it, in whatever country, is true gourmet dining!  I know that Chef Dave http://www.therootertothetooter.com/ would agree with me.

I’m a Rachel Khoo wanna be.  Her new cookbook, “The Little Paris Kitchen” is filled with fresh, innovative and stylish recipes.  She takes the bounty of the Paris markets, boulangeries and butchers, puts her own spin on their products and excels, without compromising French tradition.

Rachel’s instincts are “spot on” pairing apples with the boudin, both a compote and crunchy, fresh Granny Smith’s.   This warm salad would also make a good breakfast or brunch.  Think about sliding an egg on top, or not.

Warm Potato and Apple Salad with Boudin Noir

2 Granny Smith apples

1 tbsp water

1 tbsp sugar

3 large potatoes

1 tbsp olive oil

Salt and pepper

1 or 2 links of boudin noir with onions, removed from skin

Mint, snipped with scissors

Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes.  Set aside, keep warm.

Core the other apple, don’t peel, cube and refrigerate.

Peel and cube the potatoes, then cook in the olive oil until brown and cooked.  Season with salt and pepper.  Set aside and keep warm.

Cook the boudin noir in another pan until brown.  Keep warm.

Divide the cooked apple and scatter on the bottom of two plates.  Sprinkle with a little of the mint.  Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint.  Enjoy.

About cookinginsens

An American living in Burgundy, France
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16 Responses to Warm Potato and Apple Salad with Boudin Noir

  1. Tessa says:

    I never had boudin noir before and I wanna try it! Looks wonderful!

  2. Jon says:

    This is more or less how I like to make it, although I usually saute the apples (or pears), season them with pimentón and then put them in an earthenware cazuela with the boudin on top and roast in the oven. Sometimes with a splash of sparkling (hard) cider.

    • That sounds really good! I might just have to give it a try that way. Sounds like a casserole. Do you use potatoes?

      • Jon says:

        Potatoes, sometimes, in thin slices like dauphinoise. That gets roasted first with garlic slivers and olive oil and then the sauteed fruit and the boudin placed on top (I roast the boudin whole by the way and then slice and serve with the rest).

  3. I keep seeing the book in the shops, but haven’t heard of her before. But this salad makes me want a) to eat the salad and b) delve into her book

  4. wowee, what a great salad! Nice and springy :D. Lovely, Rosemary.

  5. Oh, I would definitely be all about sliding a little egg right on top of that salad.. that’s just the sort of dish I’d love to make.. I’m not sure if I could find blood sausage here, but I’m going to try! Making it would feel so… well, french:) xoxo Smidge I love this one today!! And I’m starving so I choose yours!!

  6. Thank you Smidgen. I hope you find some good boudin.

  7. I wish I could make blood sausage, but people keep looking at us like we’re freaks when we ask if they sell blood. One man asked Katherine if she was a vampire. She bit him. OK, she didn’t bite him, but he went and got the other butcher and they laughed at her.

  8. I love any kind of Blood Sausage – we can´t get Boudin Noir here but I could substitute Morcilla. Very lovely salad!

  9. Pingback: Adictos a la Prieta | Abre tu Boca

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