French Boudin Noir Recipe - 2

Cooking Steps 1. Gently prick the surface of the boudin noir with a toothpick or fine needle a few times. This prevents it from bursting due to internal heat expansion when pan-frying. 2. Melt a small knob of butter in a frying pan over low heat. 3. Add the sliced onions and sauté until translucent, softened, and slightly caramelized. Add the chopped apple slices and stir-fry together until the apple surface is lightly browned and softened, then set aside. 4. You don't need to add too much oil (the boudin noir will release its own fat while cooking). Place the boudin noir in the frying pan. 5. Pan-fry over medium-low heat for about 8 to 10 minutes, carefully flipping halfway through. Aim for a fragrant, crispy exterior while keeping the inside soft and smooth. 6. Place the pan-fried boudin noir on a plate, served alongside the sautéed apples and onions. Enjoy by alternating bites of boudin noir with warm apples, perhaps with a glass of red wine.