Boudin Blanc aux Pommes: White Sausage with Sautéed Apples

Prick the boudin blanc sausages a few times with a fork to prevent bursting. Peel, core, and slice the apples into 1 cm thick wedges. Mince the shallot finely.

Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the boudin blanc and cook gently for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove the sausages from the pan and set aside, keeping them warm.

In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced apples and minced shallot. Sauté for 5-7 minutes, stirring occasionally, until the apples are tender-crisp and lightly caramelized.

Pour in the Calvados (if using) and stir, scraping up any browned bits from the bottom of the pan. Let it reduce for 1 minute. Then add the chicken broth and fresh thyme sprigs. Simmer for 2-3 minutes until the sauce slightly thickens.

Return the boudin blanc to the pan with the apples, gently tossing to coat. Season with salt and pepper to taste. Remove the thyme sprigs before serving.

Serve immediately, arranging the boudin blanc with the sautéed apples and a drizzle of the pan sauce. A simple green salad makes a perfect accompaniment.