Recipe: Farmhouse Boudin in Bergeron Apricot Shells

Name: Boudin fermier en coques d'abricots bergeron
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 portions
Ingredients: 300 g de chair de boudin artisanal aux oignons*4 beaux abricots "Bergeron" pas trop murs lavés et coupés en 21 bel oignon jaune émincé16 feuilles de sauge fraîche ou séchéequelques pétales de corn flakes bio30 g de beurre 1/2 sel1 trait d'huile d'olivessel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Cook 45 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

300 g of artisanal boudin meat with onions*
4 beautiful "Bergeron" apricots not too ripe, washed and cut in half
1 beautiful yellow onion, thinly sliced
16 fresh or dried sage leaves
a few petals of organic corn flakes
30 g of half-salted butter
a dash of olive oil
salt and ground pepper

Step-by-step directions

1- Heat your plancha to medium setting with a small dash of olive oil.

2- Place your 8 apricot halves, trimmed slightly so they stand upright, on the plancha. Add a little butter, 1 sage leaf, fine salt and ground pepper to each. Add your sliced onion to the side and cook gently for 10 minutes.

3- Using a spoon and rolling gently by hand, make 8 small boudin balls and place them inside your apricot shells. Cook for another 5 minutes.

4- Then, take a little of your caramelized onions and place it on each boudin shell.
Just before serving, add a few corn flake petals (for crunch) and a small sage leaf to each.
*Try to find a good butcher who makes his own boudin or find one with a Red Label. Personally I'm very fortunate because I shop at Moulineau located in La Roche/Yon, a butcher who certainly makes one of the best black boudins in France.

Sauce pour côte de porc