Blood sausage, apple and potato parmentier recipe
Extracted from French Bistro: Seasonal Recipes by Bertrand Auboyneau & François Simon is this easy blood sausage, apple and potato parmentier recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteoffrancemag.com.
Ingredients
- 2lb. (1kg) potatoes
- Scant ½ cup (100ml) milk
- Scant ½ cup (100ml) crème fraîche
- 7 tablespoons (100g) unsalted butter
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 1 ⅓ lb. (600g) blood sausage
- 2 teaspoons (10g) butter
- 5 shallots, chopped
- 2 cloves garlic, chopped
- 15 sprigs flat-leaf parsley, chopped
- 2 Granny Smith apples
- 1 tablespoon plus 2 teaspoons (25g) salted butter
- 1 ¼ teaspoons (5g) sugar
- 1oz. (25g) light breadcrumb
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