Ingredients (for 6 people)

• 1 black boudin (blood sausage) 

• 1,5 kg sour apples

• 1 lemon

• 10 sugar cubes

• 50 g butter 

• 30 g salted butter

• cinnamon

• Guérande salt

• freshly ground pepper 

Procedure

1. Peel the apples, core them and cut in small pieces. Squeeze lemon juice and sprinkle it over apples.
    
2. Put the apples in a saucepan with sugar and a pinch of cinnamon
    
3. Little by little add sweet butter while constantly stirring for 20 minutes over gentle fire.
    
4. Prick the skin of the sausages so that they don't burst while being cooked.
    
5. Fry sausages in a pan for about twelve minutes on salted butter. Turn them often.

How to Serve :

Serve very hot with apples compote.

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