Champagne's Boudin Blanc with Apple Cider Cream Sauce
4 pieces of Boudin Blanc (remove the skin)
1 diced Gala Apple
2 table spoons of brown sugar
2 table spoons of apple cider vinegar
1 cup of apple cider
1 cup of heavy cream
In a skillet over medium heat, lightly brown the Boudin Blanc.Remove from skillet and set it aside.
Sautee the diced apple with brown sugar in the same pan.
Remove the sauteed apples and set them aside.
Deglaze the pan with apple vinegar then add the apple cider and heavy cream.
Reduce the heat for a few minutes and add the diced apples.
In a baking dish cover the boudin blanc with the sauce and bake in oven for 10 to 15 minutes at 360F.
Serve with celeriac and potato puree.