Recipe: Omelette with Blood Sausage

Name: Omelette au boudin
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 portions
Ingredients: Omelette au boudin pour 6 personnes :9 oeufs250 gr de boudin noir fermier (écrasé à la fourchette dont on aura ôté la peau)1 pomme fruit (calville par ex) épluchée évidée et coupée en mirepoix (petits carrés)1 oignon émincé finementsel poivre du moulin beurre

By chef patrick ★ ★ ★ ★ ★ 3.3/5 (3 reviews) Other dishes

Prep 5 min

Cook 35 min

Total 40 min

Servings 6 serv.

This is a very old recipe that is very pleasant, especially when the first cold weather appears. Here is Estelle, one of my granddaughters, giving it a try.

Ingredients for 6 servings

Omelette with blood sausage for 6 people:

9 eggs
250 gr of farmhouse black pudding (crushed with a fork after removing the skin)
1 apple (Calville for example) peeled, cored and cut into small dice
1 onion finely sliced
salt, ground pepper, butter

Step-by-step directions

1- In a pan melt a knob of butter then add the sliced onion and let it cook gently for about fifteen minutes.

2- Add the blood sausage, salt (lightly), pepper with the mill and let cook for another 10 minutes then set aside covered.

3- In a salad bowl break your eggs, salt and pepper, beat them vigorously with a fork.

4- Take a non-stick pan, put a piece of butter in it and make your omelette normally with a wooden spatula.

5- When it is almost cooked, place your blood sausage on one half of it with the raw apple cubes then, roll your omelette and serve with a good salad.
Accompany this blood sausage omelette recipe with a good bowl of farmhouse cider for a culinary journey to the gates of Normandy.

Normandes Normandie Boudin Omelettes