Time of the year to make some rustic oldtimers.
Here black and a white boudin, caramelized apples and fried potatoes.
Potatoes are very small ones. In the old days farmers kept these to feed to their pigs! Potatoes are boiled 20 minutes in their peel, so they're done. Then peeled and cooled entirely, halved and fried in a pan with sunflower oil for another 20-30 minutes on medium high heat.
Apples are sweet Jonagolds peeled and cut in cubes. Fried in butter first, sprinkled with soft darkbrown sugar and a pinch of Chinese 5-spice powder, lemonjuice, raisins. Fry until just starting to caramelize.
Boudin noir and boudin blanc fried on mediumlow heat. Simple sauce made with a little vealstock and shallot.
Boudin blanc & boudin noir