Entree: Switzerland – French Swiss – Boudin Noir (Traditional French‑Swiss blood sausage seasoned with onions and warm spices, often pan-seared and served with apples and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 4 boudin noir sausages, approx. 6 oz (170 g) each
- 1 lb (454 g) pork shoulder, coarsely chopped (if making from scratch)
- 8 oz (225 g) pork fatback, chopped (if making from scratch)
- 2 cups (480 ml) fresh pork blood (if making from scratch)
- 1 cup (240 ml) whole milk
- 2 cups (300 g) yellow onions, finely diced
- 2 tbsp (30 ml) unsalted butter
- 1 cup (100 g) fresh breadcrumbs
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (1 g) ground cloves
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower) for frying
- 2 large apples, cored and sliced, about 10 oz (300 g)
- 1 tbsp (15 ml) sugar for caramelizing apples
- 1.5 lb (680 g) potatoes, peeled and cut for mashing
- 3 tbsp (45 ml) butter for mashed potatoes
- 1/3 cup (80 ml) milk for mashed potatoes
- Salt and pepper to taste for potatoes
- Natural hog casings, rinsed and ready (only if making and stuffing sausages)

Instructions

1. If using pre-made sausages: prick skins lightly and poach sausages in simmering water or milk-water (1 part milk to 2 parts water) for 8–10 minutes until just set; remove and chill briefly.
2. If making sausages from scratch: render pork fatback gently in a skillet until soft, reserve; grind pork shoulder and fatback together, mix with breadcrumbs, warm milk, and pork blood, then fold in sautéed onions, salt, pepper and spices; stuff into prepared casings and tie into 4 sausages.
3. Prepare mashed potatoes: place potatoes in salted cold water, bring to a boil and simmer until fork-tender, about 15–20 minutes; drain, mash with 3 tbsp (45 ml) butter and 1/3 cup (80 ml) milk, season with salt and pepper; keep warm.
4. Caramelize apples: in a skillet, melt 1 tbsp (15 ml) butter over medium heat, add sliced apples and 1 tbsp (15 ml) sugar; sauté until apples are golden and slightly soft, about 6–8 minutes; set aside and keep warm.
5. Pan‑sear sausages: heat 2 tbsp (30 ml) oil in a heavy skillet over medium-high heat; add the poached or pre-made boudin noir and sear 2–3 minutes per side until the casing is crisp and the interior is heated through; handle gently to avoid bursting.
6. To finish (if you poached sausages in milk/water): after searing, transfer sausages to a warm plate and allow to rest 2 minutes.
7. Serve: place a generous scoop of mashed potatoes on each plate, top with pan‑seared boudin noir and spoon caramelized apples alongside. Garnish with chopped parsley if desired.