🇫🇷 France · Food
Boudin Noir aux Pommes: French Blood Sausage with Apples
By eatmundo · July 6, 2026
This classic French dish marries the rich, earthy flavors of traditional blood sausage (boudin noir) with the sweet and tangy notes of caramelized apples and onions. A comforting and deeply flavorful specialty, it's a staple in many French homes and bistros, especially during cooler months.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully prick each 500g boudin noir with a fork a few times to prevent bursting during cooking. Set aside.
- 2
Peel and core 4 medium apples, then slice them into 1 cm (0.4 inch) thick wedges. Peel and thinly slice 1 large onion.
- 3
In a large, heavy-bottomed pan, melt 15g of butter over medium heat. Add the sliced onions and cook gently for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- 4
Add the sliced apples to the pan with the onions. Sprinkle with 15g of sugar and cook for another 5-7 minutes, stirring occasionally, until the apples start to soften and caramelize.
- 5
Deglaze the pan with 50ml of Calvados (if using) and 10ml of cider vinegar, scraping up any browned bits from the bottom. Allow the alcohol to cook off for 1-2 minutes. Season with a pinch of salt and pepper.
- 6
In a separate non-stick pan, melt the remaining 15g of butter over medium heat. Add the pricked boudin noir and cook for 5-7 minutes on each side, until the skin is crispy and the filling is hot. Be careful not to overheat, which can cause it to burst.
- 7
Gently transfer the cooked boudin noir to plates, serving two pieces per person.
- 8
Spoon the warm caramelized apples and onions generously alongside the boudin noir. Serve immediately, perhaps with a simple green salad.
Frequently Asked Questions
Do I need to prick the boudin noir sausages before cooking them for Boudin Noir aux Pommes?+
Yes, it's crucial to prick the boudin noir a few times with a fork or toothpick before pan-frying. This prevents the casing from bursting as the sausage heats and expands, ensuring a beautifully cooked sausage.
What kind of apples are best for Boudin Noir aux Pommes, and how should they be prepared?+
Choose firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn, as they hold their shape well and provide a good balance to the rich sausage. Slice them into wedges or thick slices to prevent them from becoming mushy during cooking.
Can I substitute the Calvados in this dish, and if so, with what?+
Absolutely. While Calvados adds a distinct apple brandy flavor, you can substitute it with another apple brandy or regular brandy. For an alcohol-free alternative, use a good quality apple cider, though the depth of flavor will vary.
How do I know when the boudin noir is perfectly cooked and ready to serve?+
The boudin noir is done when its casing is crisp and slightly browned, and the internal filling is hot throughout. It should be firm but yielding to the touch, typically after 8-10 minutes of pan-frying, flipping halfway.
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