Blood sausage with apples (Boudins aux pommes) from Ripailles: Traditional French Cuisine by Stéphane Reynaud

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Franci on February 19, 2012

    Used parsnip instead of swede. Nice flavours but I decided that french boudin noir is not my favourite. I really, really liked much more the blood sausages I had in portugal.

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