Recipe: Artisanal Black Pudding Charente Style

1 With a fine needle, prick your black puddings in several places.

2 In a sauté pan, heat your butter with a hint of walnut oil, then place your black puddings over medium-low heat.

3 Around them, arrange your shallots and apple halves, salt and pepper, and roast gently for 15 minutes. Then turn your black puddings and apples over, cook for another 5 minutes, then sprinkle rosemary over the apples, turn off the heat and cover for 5 minutes.

4 Then plate on large hot plates. Put your sauté pan back on the heat and deglaze with your Pineau, pouring it hot over your black puddings.
As always, the quality of the artisan producer should be highlighted, and for this the Vendeans and Charentais are indeed fortunate. The products from Moulineau are incomparable since everything you can imagine prepared with pork is made "at home" with especially an exceptional black pudding. Moreover, enthusiasts have not been mistaken for years on the market of La Pallice (La Rochelle) on Sunday mornings in front of his gourmet truck the line is sometimes impressive.
Meanwhile, for me, my favorite charcuterie which thus enhances the quality of my recipes.
Moulineau Charcuterie located in La Roche sur Yon and its stalls set up during the week on the major markets around.