Blood Sausage and Apple Sauce
Perhaps because of its humble origins, blood sausage is too often, and wrongly, neglected. This charcuterie was originally considered a “plat canaille,” or popular dish served only in taverns. And yet, it has everything going for it, especially when combined with the sweet acidity of apple. This pairing brings blood sausage into the mainstream. Of […]
Ingredients
- 1 small onion, finely chopped
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) brown sugar
- 1 1/2 Cortland apple, peeled, seeded and cut into 1/2-in (1 cm) thick wedges
- 1 tbsp (15 ml) cider vinegar
- 1/4 cup (60 ml) white wine
- 1 1/2 cup (375 ml) beef broth
- 1/4 tsp (1 ml) black pepper, coarsely ground
- 1 lb (450 g) blood sausage, cut into 4 pieces
- 1 tbsp (15 ml) butter
- 1/4 cup (10 g) Italian parsley, finely chopped
- 1/2 Cortland apple, seeded and finely diced
Instructions
- In a large skillet over medium-high heat, soften the onion in the butter. Add the brown
- sugar and apple. Cook for about 5 minutes or until the onion is golden brown. Deglaze
- with the vinegar. Add the wine and continue cooking for about 1 minute. Add the broth
- and pepper. Bring to a boil and simmer until the sauce has reduced by half, about
- 10 minutes. Adjust the seasoning.
Perhaps because of its humble origins, blood sausage is too often, and wrongly, neglected. This charcuterie was originally considered a “plat canaille,” or popular dish served only in taverns. And yet, it has everything going for it, especially when combined with the sweet acidity of apple. This pairing brings blood sausage into the mainstream. Of course, when it’s well prepared, blood sausage makes you completely forget granny’s grossly overcooked version.