Preparation
Apple Compote
Peel and core the Boskoop apples, then cut them into small cubes.
In a saucepan, sweat the apple cubes over high heat with a generous knob of butter and the sugar.
Once the apples are caramelized and nicely browned, pour in the ½ glass of warm water and cook over medium heat for about 20 minutes. The ideal texture is soft and well-compoted apples that are easy to pierce with a knife.
Once ready, blend until smooth, adjust the sugar if needed, and set aside.
Blood Sausage
If you want to keep it whole:
Heat a pot of water. Just before serving, immerse the sausages in barely simmering water for 5 minutes.
If you prefer it sliced and pan-fried:
Carefully cut the sausages into 2 to 3 cm pieces.
Once the sunflower oil is hot (but not smoking), gently fry the sausage slices for 1 to 2 minutes on each side.
Caution: the oil should be hot but must not smoke—if it does, the temperature is too high for this dish.
Elbow Pasta
Cook the elbow pasta in boiling salted water for 7 to 9 minutes.
Once cooked and drained, return them to a saucepan with a knob of butter.
Plate and serve everything together.
Tips !
- Depending on your taste, feel free to add finely sliced and lightly browned onions.
Recipe by Coline Trionfo
For 2 people
Preparation : 50 min
Cooking : 30 min
Ingredients and products
- 2 blood sausages
- 600 g Swiss Boskoop apples
- ½ glass of lukewarm water
- 150 g sugar
- 200 g elbow pasta (cornettes)
- Holl sunflower oil
- 2 knobs of butter
