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boudin noir aux pommes

Pork & charcuterie-based cooking

Boudin Noir aux Pommes

By Anne Lataillade

Rich black pudding, golden onions and sharp Granny Smith apples make a generous sweet-and-savoury plate. The fruit softens in salted butter, its tartness balancing the deep flavour of the boudin. Anne Lataillade keeps the cooking simple: a quick sear, then gentle heat, with the onions returned to the pan at the end. Choose a good boudin and let these few ingredients do the work.

Prep
10 min
Cook
25 min
Total
35 min
Serves2
Jump to recipe ↓Papilles et Pupilles ↗

Ingredients

Black pudding and apples

Method

  1. Peel the apples and cut into rough dice. Sauté them in a little salted butter with 3 tablespoons water.
  2. Peel and chop the half onion. Melt a little butter in a separate frying pan and cook the onion until golden. Lift it out.
  3. Sear the black pudding in the same pan, then lower the heat and warm gently for about 10 minutes, until hot through. Return the onions a few minutes before the end. Serve with the apples.

Equipment

Two frying pans; Knife and chopping board

Notes

  • Boudin: buy the best you can find; its flavour is central to this short recipe. The source specifies two pieces without giving their weight.
  • Apples and butter: the apples cook with salted butter and 3 tablespoons of water. The 15 g butter total is shared between the two pans, with no exact split given.
  • Onions and heat: brown the onions first and lift them out before searing the pudding in their pan. Lower the heat to warm it through gently, returning the onions near the end.
  • Optional variation: a little Calvados in the apples was suggested by a reader and welcomed by Anne. No quantity is specified; it is separate from the selected main recipe.

Photos

1 photo
Boudin aux pommesServingBlack pudding, apples and onions

Boudin Noir aux Pommes

Recipe photos

About this dish

Boudin noir and apples have a strong place in the cooking of the Perche. Mortagne-au-Perche celebrates its charcutiers with a boudin brotherhood, founded in 1963, and an annual competition. Butter-cooked apples are a customary accompaniment, bringing together rich charcuterie and the fruit of the orchard.

Anne Lataillade’s version is made for anyone who enjoys sweet and savoury flavours together. She buys her boudin from a prize-winning specialist at her neighbourhood market and considers its quality the key to the dish. Getting it to look good in a photograph was another matter: she nearly gave up before sharing the recipe. Her Granny Smith apples bring a sharper edge than a sweet apple purée. Golden onions add their own sweetness, while a brief sear followed by gentle warming keeps the preparation simple.

Recipe and cooking notes adapted from Papilles et Pupilles.