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Boudin Noir a la Normande Recipe

Ingredients

How to make it

  • Fry the black pudding and apple separately, each with half of the butter, season and keep warm. Reduce the wine and stock, add the mustards, cream and parsley, simmer to thicken, season and keep warm. To serve, fry the bread in a little olive oil, pat dry and sit in the middle of a warmed serving plate, overlap the apple and black pudding in a tight circle on top of the crouton and circle with the mustard sauce.

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Reviews & Comments 2

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    " It was excellent "
    mystic_river1 ate it and said...
    Had this every Easter now i can make it myself! Thanks.
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  • barbiemensher 14 years ago
    Gorgeous! I'm waiting for my aunt to contact me when her butcher gets his next batch of blood so that she can finally teach me how to make this sausage myself. I'm bringing this little gem with me when I go - thank so much! :)
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The Cook

rodge Manchester, UK, GB

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