This French dish is traditionally made with black pudding. But ordinary sausages also work exceedingly well. Enjoy with potatoes, if desired.
2 people made this
100ml creme fraiche
8 firm apples, divided
1 splash water
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Method Prep:15min › Cook:25min › Ready in:40min
Peel and chop 4 apples. Place into a saucepan with 1 splash water. Cook for 15 minutes or until apples are tender. Add more water if necessary, to stop the apple sauce sticking to the bottom of the pan.
Add the sausages to a non-stick frying pan. Prick the sausages with a fork several times, then cook over low heat for at least 10 minutes.
Peel the remaining apples then cut into quarters. Melt some butter in another frying pan over low heat. Deglaze the pan with the Calvados.
Add the creme fraiche and cook for a few minutes until thick.
Add some apple sauce into a serving plate, then top with the sausages, quartered apples and Calvados sauce.