Here is another recipe to help you use up the abundance of apples we have in the Dordogne at the moment. I saw this idea at a market stall where a large quantity was being cooked in a huge cauldron. I didn’t ask the chef how he did it so just followed the idea and added the sugary twist to it myself to emphasise the sweet and sour combination. Boudin noir with apples and potatoes can be served as a starter or as a main course. Boudin noir can be found at the butcher’s section of any supermarket or vacuum packed in the cold meats section. It is quite fragile to cook so don’t worry if it loses its shape during cooking.


4 slices of boudin noir per person, cut to approximately 1 cm in thickness

1 small apple per person cut in eight slices

1 small potato per person


1 teaspoon of brown sugar per person


Dried rosemary

Salt and pepper


  1. Par-cook the potatoes (whole). Cool then cut into quarters.
  2. Melt some butter in a frying pan over a medium heat and add the potatoes and apples until they start to brown.
  3. Add the slices of boudin noir.
  4. Season with salt and pepper.
  5. Add the brown sugar until it has melted.
  6. Arrange the potatoes and apples on a plate then top with the boudin noir sprinkled with a pinch of nutmeg and dried rosemary.

Click here for another recipe that uses local apples.

Roast pheasant with apples, cider and cream served with roasties

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