Ingredients for 4 people:
Landes black pudding 600 g
Golden apples 4
80 g butter
fine salt
Pepper from the mill
Batavia (some leaves)
Vaigrette
Port 10 cl
Veal jus
Remove the skin from the sausage, cut it into large slices.
Peel, core the apples, cut 2 into large dice, the other 2 into thin slices.
Lay out the apple slices on a sheet of baking paper, brush them with melted butter, let them dry out in the oven at 120°C.
Gently cook the diced apples in butter.
Slice thin slices of belly and sear them in the pan.
Reduce the port until almost dry, add the veal jus, reduce by 3/4, then whisk in the butter off the heat. Salt and pepper.
Fan out, alternating dried potatoes and slices of blood sausage.
Above put a small seasoned salad and on each side a small pile of diced apples. On the salad put a little belly.
Add a little sauce on the sausage and around it.
And bon appetit!
The Landais pudding and the ventrêche come from the Goubie charcuterie in Mont-de-Marsan (Landes)
