Blood Sausage, Elbow Pasta, and Apple Compote | Terroir Fribourg
Preparation Apple CompotePeel and core the Boskoop apples, then cut them into small cubes.In a saucepan, sweat the apple cubes over high heat with a generous kn
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Ingredients
- 2 blood sausages
- 600 g Swiss Boskoop apples
- ½ glass of lukewarm water
- 150 g sugar
- 200 g elbow pasta (cornettes)
- Holl sunflower oil
- 2 knobs of butter
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