Pan-fried blood sausage, apple variation, a Sunday “in Normandy”
Ingredients
Instructions
- 4 blood sausages (or onions 150 g/person)
- 1 puff pastry
- pure butter
- 4 apples (baked)
- 1 jar of homemade apple jelly
- 1 packet of apple crisps (or homemade apple crisps)
- Butter (a little)
- 1 egg yolk
- 1 pinch Salt
- Ground pepper
- Prepare the apples: core them with an apple corer and keep the skin on.
- Bake them in the preheated oven with a little butter or jam for 30 minutes at 180°C.
- Roll out the puff pastry then cut out neat circles with a 13 to 16 cm cookie cutter.
- Prick with a fork, dip in egg yolk and slide in the oven between two baking papers, it should not puff up too much but remain flaky.
- Cook for 12 minutes at 180°C.
- Lightly prick the puddings, cook them in the oven for 20 minutes at 180°C.
- Turn them over halfway through cooking and baste them.
- Season as desired.
- For dressing, the nicest operation: place the dough (less golden side on the face side), the slices of cooked apples, the cut pudding and the crisps. All in vertical mode on beautiful plates.
- Spread the jelly generously. The dough will replace the bread, we devour eyes.
- This recipe is to be redone quickly at home, it cooks alone and you will always be up to it.
- Perfect pairing with Pays D’Auge cider.
- It's a tender recipe, sweet and savory with apple: baked, in jelly and crisps!
- A Doudou recipe, full of memories for this Mother's Day. The homemade, old-fashioned apple jelly, with the skin, fills us with emotions, an angel passes by.
- Alcohol abuse is dangerous for health.
Pan-fried blood sausage, apple variation, a Sunday “in Normandy”
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