Boudin Blanc (White Sausages with Apples)
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This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don't have Calvados, substitute apple juice or apple cider with a splash of cooking sherry. Adapted from a recipe in Victoria Magazine, October 1996 INGREDIENTS 1/3 cup unsalted butter 4 Macintosh apples, cored and quartered 8 boudin blanc or other mild, white sausages, pricked Salt and pepper, to taste 1/2 cup Calvados Preheat oven to 350 degrees. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning until just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook, turning, until golden and just tender. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Makes 4 servings