Boudin Noir avec Compote de Pommes

Ingredients

• 1 pound Boudin Noir
• 4 medium Apples
• 1 cup Sugar
• 1 teaspoon Cinnamon
• 2 tablespoons Butter
• 1 tablespoon Lemon Juice
• 1 pinch Salt

Instructions

1. 1

   Peel, core, and slice the apples into thin wedges.

2. 2

   In a medium saucepan, melt 2 tablespoons of butter over medium heat.

3. 3

   Add the sliced apples to the pan, and sauté for about 5 minutes until they start to soften.

4. 4

   Stir in 1 cup of sugar, 1 teaspoon of cinnamon, and 1 tablespoon of lemon juice. Cook for an additional 10 minutes, stirring occasionally, until the apples are tender and the mixture is syrupy.

5. 5

   While the compote is cooking, preheat a skillet over medium heat.

6. 6

   Add the boudin noir to the skillet and cook for 4-5 minutes on each side, or until heated through and slightly crispy on the outside.

7. 7

   Once the boudin noir is cooked, remove it from the skillet and let it rest for a minute before slicing.

8. 8

   Serve the sliced boudin noir alongside the warm apple compote for dipping.