A dish that is “parmentier” includes mashed potatoes and is similar to a cottage pie. The two types of “pommes” in this recipe are potato(pomme de terre) and apple(pomme). Unlike the rice and pork meat stuffed boudin blanc of Louisiana fame, boudin noir or blood sausage, is a sausage made with pork blood. I know, I know. But if you haven’t tried it…….
In fact, the Haitians make boudin but the pork blood is cooked with onions, garlic, herbs and prepared without a sausage casing. It’s very good! The appearance is not off putting; sort of like extra large, black grits I guess.
Boudin noir is a hot item here in Sens. During the annual potato fair, samples of a mixture of sauteed apples, potatoes and boudin noir are handed out in the market. You have to join the queue and be politely aggressive.
The concern with sausages, whether prepared with offal, blood and/or pork meat, is that you would want a source, preferably a butcher and probably expensive, who prepares them himself. That’s what’s great about the market here , if they sell it, they processed it and reputation is involved.
Although you can get trustworthy boudin noir at the large triperie(offal stall), I prefer the small sausage stall along the wall, next to the fruits. The man there seems so delighted with his wares that he appears to be resisting the temptation to smile at them. He always smiles at Jade. But in a good way. Too bad he was on vacation today but, still, I found first rate boudin at the triperie.
In fact, the market was pretty empty today. I don’t know if it’s because of the cold (-1) or if both stall owners and clients are taking the school holiday off to ski. This is a mixed blessing. On one hand, no standing in line. On the other hand, fewer stalls are open which means fewer products.
This recipe is for cousin Kathy S. For others, who really can’t see the benefit of, nor imagine that you will ever have the desire to eat boudin , substitute ground pork in place of the blood sausage.
Parmentier de Boudin Noir aux Deux Pommes
250 grams of boudin noir or ground pork
500 grams of potatoes, cooked and pureed
500 grams of Golden apples, cooked and pureed
2 onions, chopped
2 tbsp of butter
Salt and pepper
Finely grated cheese
4 slices of cooked boudin noir or kielbassa sausage (about 50 grams) and parsley for garnish
Saute the onions in the butter until soft. Remove the casing from the boudin, discard. Add the boudin to the pan and cook, breaking it up and mixing it well with the onions. Add salt and pepper to taste.
Preheat the oven to 425 degrees. Generously butter 4 – 6 mini casseroles and layer like this: potatoes, apples, boudin and onions, potatoes, apples, cheese.
Bake in the oven until cheese is melted and the casserole is heated through, about 15 minutes.
Beverage suggestion: Hard cider from New York or Normandy