Sauté of Boudin Basque

Boudin April 2013

This was supper one night this week:

Sauté au boudin basque aux pommes
Basque-style blood sausage sauteed with onions, apples, mushrooms and thyme

The boudin came from one of the best charcutiers in the region  (at least to my mind and in the mind of the long queue  of old people waiting in line in front of me.  I find that a long line of old people at a Market stand is a guarantee of quality).  Ferme Elizaldia, is a family run farm located in the hills above Saint-Jean-Pied-du-Port, but they are able to  sell at markets throughout the region thanks to their mobile market truck.

The recipe is easy…everything is just sautéed together in a heavy saute pan with a little butter and a bit of olive oil.  Salt, pepper, a bit of piment d’Espelette and chopped thyme is added at the end.

Boudin April 2013 4

A good Basque cook would have undoubtedly served this saute with a purée de pommes de terre, a rich potato purée.  I served broccoli in deference to warming weather and to healthy eating.  I hope you wont be disappointed in me.

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