Difficulty:[usr 1]
Peel, core and cut the apples into eighths, cook them gently in butter, keep warm (apples in the air).
Cut nice slices of blood sausage (about 12/15 mm), remove the skin.
Gently brown the dry pudding in a non-stick pan, decant, set aside.
Tail the grease from the cooking pan, deglaze with the cider, push in a small reduction,
lengthen a little water if needed; Whisk in the butter off the heat and adjust the seasoning. Book.
Fry the slices of ventrèche in a dry frying pan, set aside.
Arrange the apple quarters in a crown on a very hot plate
Arrange the slices of blood sausage in the center of the plate, overlapping, place the drained belly on top and cover with the cider sauce.
A creation of Chef Hubert
