Marbled Blood Sausage with Pears, Orange Blossom and Walnuts
- 1 kg (2,2 lb) of boudin noir (blood sausages), cut into 5 cm (2 in) strips
- 2 pears
- Zest and juice of 2 oranges
- 8 leaves of gelatin, softened in cold water
- 30 ml (2 tbsp.) orange blossom water
- 100 g (1 7/8 cup) crushed walnut kernels
- Lettuce leaves
- Peel the pears, pare and cut them into 0,5 cm (¼ po) cubes.
- Pour the orange juice into a saucepan, add the orange zest, pears and enough water to get about 1 L (4 cups) of mixture. Cook over low heat for 15 minutes, then add the softened gelatin and the orange blossom water.
- Pan-fry the boudin slices for 3 minutes on each side and sponge them dry with paper towels. Line the verrine glasses with fruit compote, then place the boudin slices. Repeat this process to obtain a marbled effect. Finish with the crushed walnuts. Apply pressure to it all with a weight. Refrigerate overnight. Serve with grilled bread and chutney.
- The marbled blood sausage can also be served alongside a few salad leaves.