Family Best Time >> Food

Landais black pudding in mille-feuilles


Ingredients:10 servings
  • Landais black pudding
    1 kg 400
  • Granny-Smith apples
    600 g
  • rolled breast (belly)
    500 g
  • salad
    500 g
  • Classic vinaigrette
  • apple juice
    50 cl
  • sugar syrup 29°B
    50 cl
  • poultry jus
    100 g
  • butter
    100g
  • calvados
    35 cl
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:40 minutes


Remove the skin from the sausage and cut it into 1 cm thick slices. Peel the apples and remove the center using an apple corer, cut into slices of the same thickness,

Cook the apple rings in the syrup (not overcooked), sprinkle lightly with cinnamon

Reduce the Calvados until dry, then moisten with the apple juice, reduce by 3/4, moisten with the poultry juice, reduce again by half, set aside

Cut thin slices of belly with a slicer, fry the blood sausage dry in a pan, do the same with the belly, then brown the apple slices in the fat from the blood sausage, pat dry with the blood sausage and apples

Arrange a pinch of lettuce and place the ventrèche on it,

Place a slice of apple in the center of the plate, place a slice of sausage on it then a slice of apple, finish a slice of sausage, around it place the ventrèche,

Remove the butter sauce from the heat, season with salt and pepper from the mill, coat lightly with the sauce and surround with a cord, add a few poppy seeds, prick with a sprig of rosemary.

Landais black pudding in mille-feuilles

A creation of chef Hubert