Pan-Fried Boudin Blanc with Apples and Calvados
Recipes with Boudin Blanc
This recipe elevates boudin blanc to a sophisticated dish. The sweetness of apples, the richness of butter, and a splash of Calvados create a delicious counterpoint to the savory sausage.
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Ingredients
- 2 Boudin Blanc sausages
- 1 tbsp butter
- 1 apple, peeled, cored, and sliced
- 2 tbsp Calvados
- Salt and pepper to taste
Steps
1
Melt butter in a skillet over medium heat.
2
Add apple slices, cook until softened and lightly browned.
3
Add boudin blanc sausages to the skillet. Cook, turning occasionally, until heated through and browned.
4
Pour Calvados over the sausages and apples. Carefully ignite it, letting the alcohol burn off. Season with salt and pepper.
Tips
Make sure to use a good quality Calvados for the best flavor. Serve immediately after cooking.