Name: Apples stuffed with blood sausage
Prep time: 20 min
Cook time: 45 min
Yield: 4 people
Cuisine: France
Ingredients: 4 apples (large); 200 oz ofblood sausage; 4 shallots; 1/2 teaspoon ofcinnamon (optional, if you don't like it); 5 fl oz ofArmagnac; 50 oz ofbutter

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Updated on 23 November 2025 by

ratatouille

7 reviews 5 : Delicious

Level

Easy

Preparation

20 minutes

Cooking

45 minutes

Today I’d like to share my recipe for apples stuffed with blood sausage. These surprise apples are perfect for a holiday meal or for adding a touch of originality when entertaining family or friends.

It features that unique flavor combination of blood sausage and apple, but with an original presentation and a guaranteed surprise for your guests! As you’ll see, this recipe is quite simple to prepare.

It requires two cooking steps: one in a skillet for the stuffing, and the other in the oven for the apples. For the stuffing, I flambé the apples with Armagnac, which makes them even more fragrant and helps “moisten” the stuffing, which might otherwise be a bit too dry.

I hope you’ll feel inspired to try this recipe for apples stuffed with black pudding, and that you’ll enjoy it as much as I do!

Enjoy, and thank you in advance for your comments 😀

For

people

Add to shopping list

4 apples large
7 ¾ oz of blood sausage
4 shallots
1/2 teaspoon of cinnamon optional, if you don't like it
1.7 fl oz of Armagnac
1.8 oz of butter

Apples
- 1
  Rinse the apples. Cut off a cap about one centimeter thick.
- 2
  Using a vegetable peeler, remove the seeds from the apple (be careful not to pierce the bottom!).
  Next, scoop out the flesh with a tbsp, leaving enough flesh around the edges (1/2 to 1 cm), otherwise your apple will fall apart while baking!
  Dice the apple flesh.
- 3
  Peel and finely chop the shallots, then sauté them over low heat in 30 g of butter for 2–3 minutes .
- 4
  Add the diced apples to the shallots and continue cooking over medium heat for about 5 minutes .
  The apples should have softened and taken on a light golden color, but don’t let them lose all their moisture, or the filling will be too dry.
  Sprinkle with cinnamon (optional).
- 5
  Pour the Armagnac over the apples, and flambé them over medium heat, holding a match close to the edge of the pan (do not hold it directly over the top to avoid burns).
  If you are using a range hood, be sure to turn it off when flambéing to avoid any risk of fire!
- 6
  Once the flames have died down, set the apples aside in a bowl.
The blood sausage
- 7
  Peel the blood sausage and chop it into small pieces.
- 8
  Sauté the blood sausage for 5 minutes over medium heat, so that it softens slightly and releases its fat.
- 9
  Then add the apple flesh and mix everything together well.
Assembly
- 10
  Preheat the oven to 170°C.
  Fill each apple with the stuffing, pressing it down slightly if necessary, and cover each one with its "lid."
- 11
  Melt 20g of butter and brush the apples with the melted butter using a pastry brush... then finish by pouring the remaining melted butter over each apple!
Baking
- 12
  Bake the apples for 30 minutes in a deep baking dish (using a baking sheet like the one in the photo may cause some of the apples to collapse during baking).
- 13
  Serve these apples stuffed with blood sausage piping hot and glazed with caramelized butter... a guaranteed treat 😋