Blood Sausages with Mushrooms and Apples

⬇ Jump to Recipe

Transport yourself to the rustic world of the Hautes-Pyrénées with this iconic French recipe! Blood sausages with mushrooms and apples, a classic culinary dish that will delight your taste buds. This timeless recipe reveals the harmonious alliance between vegetables, mushrooms, and meat, creating a sublime flavor that transports gastronomes into a world of pure culinary satisfaction.

🥘 Ingredients

• 350g of white blood sausage
• 350g of black blood sausage
• 150g of Paris mushrooms
• 5 apples
• 4 tomatoes
• 1 tablespoon of sugar
• A pinch of cinnamon
• Chopped parsley
• Salt, pepper

👨‍🍳 Instructions

1. Start by peeling the tomatoes and cutting them into small pieces. Heat oil in a pot, sauté the tomato pieces covered on low heat, add sugar, salt, and pepper.
2. Peel the apples, cut them into quarters, remove the core, seeds, and cut the flesh into thin slices.
3. Melt butter and cook the apple slices on low heat from all sides while stirring occasionally, add cinnamon.
4. Clean the mushrooms, cut them into pieces and cook until the water evaporates completely, add a little butter and sauté the mushroom pieces, salt, and pepper.
5. Prick the blood sausages with a needle and bake in the oven on grill position while turning often.
6. Serve the blood sausages surrounded by mushrooms and apples, and pour the tomato sauce over them.

🏷 Tags: Entrees white sausages black puddings Paris mushrooms potatoes fried sugar