Tuesday, 8 August 2017

Parmetier de Boudin noir

Do not say yuck! Boudin noir is a clean and meaty tasting kind of sausage. When the spices are right, the taste is awesome.

This is a recipe from my new cookbook from the Picardie. That it boarders to the Normandie is easy to see, black pudding is often eaten there too.
Easier to start your experience with black pudding is this recipe. Lots of onions, potato mash and cheese makes it enjoyable. The sausage taste gets milder that way.

Recipe for 4:
600 g fresh black pudding
400 g shallots
4 cloves of garlic
1 kg potatoes
one bundle of herbs (bay leaf, thyme, oregano, rosemary)
250 ml milk
50 g butter + 10 g for the baking dish
2 tbsp oil
75 g Gruyere
Salt and pepper
2 Braeburn apples
1 tbsp butter
2 tbsp Calvados

Peel the potatoes and boil them with salt and the bundle if herbs. Drain and mash with hot milk, butter , nutmeg.
Put 1/3 in an other bowl and mix 1/3 Gruyere in.
peel the blood sausage and chop it into chunks and fry it off in some butter.
Peel the shallots and garlic and saute in dome oil until soft.
Butter an ovenproof dish and put a fine layer of mash on the bottom.
atgen half of the onions, then allmof the boudin noir, again the onions and then zte mash without the cheese. Top with cheesy mash and more cheese.
put it under the grill in the oven at 180 C for 6 minutes.

Cut the apples and core them, in a pan in butter soften them, season them and pour some Calvados over.

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