Boudin Noir Aux Deux Pommes
By: Rosemary Mullally
Published: Thursday, March 3, 2011 - 6:18am

Ingredients




250 grams of boudin noir or ground pork
500 grams of potatoes, cooked and pureed
500 grams of Golden apples, cooked and pureed
2 onions, chopped
2 tablespoons of butter
Nutmeg
Salt and pepper
Finely grated cheese
4 slices of cooked boudin noir or kielbassa sausage (about 50 grams) and 
Preparation

1 Saute the onions in the butter until soft.   Remove the casing from the boudin, discard.   Add the boudin to the pan and cook, breaking it up and mixing it well with the onions.  Add salt and pepper to taste. 2 Preheat the oven to 425 degrees.  Generously butter 4 - 6 mini casseroles and layer like this: potatoes, apples, boudin and onions, potatoes, apples, cheese. 3 Bake in the oven until cheese is melted and the casserole is heated through, about 15 minutes. 








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Tags:

Cheeseapplesboudin noirmashed potatoes 


Yield:




6 servings





Added:

    Thursday, March 3, 2011 - 6:18am  


Creator: 

Rosemary Mullally 










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Preparation

 1  Saute the onions in the butter until soft.   Remove the casing from the boudin, discard.   Add the boudin to the pan and cook, breaking it up and mixing it well with the onions.  Add salt and pepper to taste.  2  Preheat the oven to 425 degrees.  Generously butter 4 - 6 mini casseroles and layer like this: potatoes, apples, boudin and onions, potatoes, apples, cheese.  3  Bake in the oven until cheese is melted and the casserole is heated through, about 15 minutes.