Pan-Fried Black Pudding with Butter-Glazed Apples and Onion

What you need

• 600 g (1 1/4 lb) boudin noir, 4 links of French blood sausage, already cooked as sold
• 4 firm apples, Reinette, Cox or Braeburn
• 1 onion, thinly sliced
• 50 g (3 1/2 tbsp) unsalted butter
• 1 tbsp neutral oil
• 1 tbsp sugar, optional, for a deeper caramel
• salt, to taste
• black pepper, freshly ground, to taste
• flat-leaf parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Take the boudin out of the fridge 15 min before cooking so it heats evenly.

2. 2

   Peel and core the apples and cut each one into 8 wedges.

3. 3

   Melt half the butter in a large frying pan over medium heat until it foams.

4. 4

   Add the onion with a pinch of salt and cook, stirring often, until soft and light gold, 8-10 min. Push it to the side of the pan.

5. 5

   Add the apples in one layer and sprinkle with the sugar, if using.

6. 6

   Cook until the apples are golden and caramelised on the cut sides but still hold their shape, 3-4 min per side. Season with pepper, then tip the apples and onion into a dish and keep warm.

7. 7

   Prick each boudin 3 or 4 times with a fine needle so the skin does not burst.

8. 8

   Wipe out the pan and heat the oil with the rest of the butter over medium-low heat.

9. 9

   Lay in the boudin and cook gently, turning every few minutes, until the skin is crisp and the sausage is heated through to the center, 10-12 min. High heat splits the casing, so keep it low.

10. 10

    Return the apples and onion to the pan for 1 min to warm through and pick up the pan juices.

11. 11

    Plate the boudin with the apples and onion alongside, scatter with parsley and serve hot.

Imported from sainsburysmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.