Apple Beggar's Purses with French white sausage and cider sauce
In this indulgent recipe, we invite you to explore a perfect fusion of autumnal flavors: Apple Beggar’s Purses with White Sausage and Cider Sauce. The sweetness of the apples combined with the delicacy of the white sausage, all enhanced by a rich cider sauce, brings to mind the comfort and warmth of autumn. This dish is a true celebration of seasonal ingredients, creating a symphony of tastes that will delight your palate and warm your soul. So, get ready to savor the essence of fall with this exquisite and heartwarming recipe.
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Preparation 30 min
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Baking 7 min
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Servings 4
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Level Intermédiaire
Ingredients
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Pre-requisite recipe
Preparation steps
Cider sauce
Apple Beggar's Purses White Sausage
- Baking information
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Temperature200°C
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Heat rotary
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Baking time 7 min
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Your comments
Apple Beggar's Purses with French white sausage and cider sauce
In this indulgent recipe, we invite you to explore a perfect fusion of autumnal flavors: Apple Beggar’s Purses with White Sausage and Cider Sauce. The sweetness of the apples combined with the delicacy of the white sausage, all enhanced by a rich cider sauce, brings to mind the comfort and warmth of autumn. This dish is a true celebration of seasonal ingredients, creating a symphony of tastes that will delight your palate and warm your soul. So, get ready to savor the essence of fall with this exquisite and heartwarming recipe.
Ingredients
- Feuilles de brick : 5
- Onion : 80 grams
- Boudins blanc : 2
- Cortland Apple : 180 grams
- Neutral oil : 2 tablespoons
- Olive oil : 2 tablespoons
- Unsalted butter : 50 grams
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
Cider sauce
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Prepare the cider sauce in advance. This can be made the day before and reheated at the last minute.
Apple Beggar's Purses White Sausage
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Peel and finely chop the onion.
Put the olive oil in a frying pan and fry for five minutes. -
Add 10 grams of butter and the french white sausage cut into small pieces. Cook for 10 minutes, then set aside.
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Peel and cut the apples into small pieces.
Put the remaining butter in a hot frying pan and brown the apples. -
Add the apples to the black pudding/onion mixture and set aside.
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In a sheet of brick pastry, cut 4 circles about 10 cm in diameter.
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Place each circle in the center of the four remaining brick pastry sheets.
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Place a quarter of the filling on each of the detailed circles.
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Then brush each brick pastry sheet with a little neutral oil.
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Finally, gather the edges of each brick pastry sheet and place three toothpicks in a star shape to form the Beggar's Purses.
Bake at 200 degrees Celsius for seven minutes. - Temperature: 200°C
- Heat: rotary
- Baking time: 7 min
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Coat the plate with the cider sauce and place the Beggar's Purses in the center.