top of page
Pan-Fried Blood Sausages with Apples & Potatoes.jpg

Pan-Fried Blood Sausages with Apples & Potatoes


  • 2 boudins noirs (blood sausages)

  • 500 g (1 lb) fingerling potatoes

  • 1 Golden Delicious apple

  • 1 shallot

  • 1 small bunch of white grapes

  • Salt and pepper

  • Olive oil


  • Wash the unpeeled potatoes, pat them dry, then cut them into rings.

  • In a pan, heat 30 ml (2 tbsp.) of olive oil. Brown the potatoes for 15 minutes over medium heat, stirring occasionally.

  • Add the diced Golden Delicious apple, the minced shallot and the grapes. Leave to simmer another 10 minutes while stirring regularly. Season with salt and pepper. Transfer to a serving dish, set aside and keep warm.

  • Return pan to heat. Cut the boudins into rings and cook 1 minute on each side. Carefully add the rings to the serving dish. Serve immediately.

bottom of page