Parmentier de Boudin Noir aux deux Pommes

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

Nutmeg

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



Boudin Noir Aux Deux Pommes

About these ads

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes and tagged , , , , , , , , , . Bookmark the permalink.

10 Responses to Parmentier de Boudin Noir aux deux Pommes

  1. Great pics of the market. Me, I’m more for the Nederland, Texas – New Orleans type boudin that’s mixed with rice and eaten with crackers.

    I’ll go with the NY hard cider though (a bit tough to find nowadays but if you do, it’ll be just right for the boudin!

  2. jade says:

    j’aime trop la première photo trop bien fait :)

  3. jade says:

    et aussi le boudin noir était délicieu

  4. Kathy Simmons says:

    Here goes my 3rd reply Rose, the others vanished, so IF they manage to appear, you understand it is a test of computer literacy (failed). Loved this recipe, the details re. boudin, the history of it in Sens (will join you in line and NOT apologize for pushing and walking over the top of others to get “mine”) pix of the market and especially delicious pix of the before and after boudin noir. I am not an apple with boudin fan, but think the recipe will stand up well without them. A friend of ours from Mauritius is one of the few people I can get to eat boudin noir with me. The Maurtian version uses indigenous spices, is not sweet nor too heavily spiced. Very good but still NOT French enough. TX so much for this. Any ideas about Kohlrabi (rutabaga) recipes. I just heaped some in turkey soup today. Don’t like turkey soup myself, I decided it needed aggressive flavors to perk it up and give it a challenge.

    • Kathy Simmons says:

      If you aren’t a fan of boudin noir, you WILL BE after making this. Just look at those pix. What kind of cheese is best Rose? Feeling absolutely honored by this wonderful research and presentation.

  5. Kathy – I just used finely grated emmenthal, the all purpose cheese.

  6. Pingback: Thai, Peking Duck and Parmentier | Cooking in Sens

  7. Pingback: Seven Link Challenge: Thanks Roger | Cooking in Sens

  8. Pingback: Boudin Noir, Potimarron and Pommes Mini Casseroles | Cooking in Sens

  9. Pingback: Boudin Noir Parmentier with Peas | Cooking in Sens

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s