Total time · 30 min
Pan-Fried Blood Sausage with Apples
A Quebec-style pan-fried blood sausage with apples that highlights Blood sausage (cut into pieces) and Apples (firm, cut into wedges).
- Prep
- 9 min
- Cook
- 21 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~114 kcal per serving partial estimate
- Ingredient value
- ~$13.04 partial estimate; 6 of 9 ingredients estimated
Ingredients
- 600 g Blood sausage (cut into pieces)
- 3 piece Apples (firm, cut into wedges)
- 2 piece Onions (sliced)
- 40 g Butter
- 1 tbsp Sugar
- 1 tbsp Cider vinegar
- 1 tsp Thyme (dried)
- to taste Salt
- to taste Pepper
Directions
- 6 min
Slice the onions and cut the apples into wedges, removing the cores.
- 8 min
Melt half the butter and cook the onions in it until tender and golden.
- 6 min
Add the apples, sugar and thyme, continue cooking until the apples are tender and lightly caramelized, then deglaze with the cider vinegar.
- 7 min
In another skillet, melt the remaining butter and pan-fry the blood sausage pieces until the skin is crisp and the inside is heated through.
- 3 min
Arrange the blood sausage over the bed of onions and apples and serve right away.