4 Serves
71 Mins
Peel and core the apples, then slice them into thick wedges.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
0 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
8 mg / 4,700 mgSodium
582 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 gHeat the cooking oil in a large skillet over medium heat.
Add the apple wedges to the skillet and sauté until golden brown and tender, then remove and set aside.
In the same skillet, add the boudin noir sausages and cook over medium-low heat until the casing is crisp and the interior is heated through.
Season the dish with salt and pepper to taste, then serve the hot sausages alongside the caramelized apples.
19
g46
g14
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Chinese
French