Difficulty: Easy
Peel, core, and cut the apples into eighths. Gently cook them in butter until tender, then keep warm.
Cut the Landais country sausage (blood pudding) into thick slices (12-15 mm) and remove the skin. Brown the slices gently in a dry non-stick pan, then drain and set aside.
Remove excess fat from the pan, deglaze with cider, and reduce slightly. Add a splash of water if needed. Whisk in the remaining butter off the heat and season to taste. Set aside.
Fry the slices of rolled belly (ventrèche) in a dry pan until crisp, then set aside.
On a hot serving plate, arrange the apple quarters in a crown. Place overlapping slices of blood pudding in the center, top with the drained rolled belly, and drizzle with the cider sauce.
A creation of Chef Hubert
