Pan-Seared Boudin with Algerian Tagine Sauce
A rich and flavorful dish combining the best of French cuisine with the spices of Algeria. Pan-seared boudin is served with a creamy tagine sauce.
Ingredients
- ●4 links Boudin BlancPork and veal boudin
- ●2 tsp Tagine Spice MixAlgerian spice blend
- ●1 large Yellow Onion
- ●2 tbsp Butter
- ●1/4 cup Heavy Cream
- ●1/4 cup GrapesAlgerian white grapes
- ●to taste Salt
- ●to taste Black Pepper
- ●chopped Fresh Parsley
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Rinse the boudin links and pat them dry with paper towels.
- 3
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the boudin for 2-3 minutes on each side, until golden brown.
- 4
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until cooked through.
- 5
5. While the boudin is cooking, melt the remaining 1 tablespoon of butter in a large saucepan over medium heat.
- 6
6. Add the diced onion and cook until softened, about 5 minutes.
- 7
7. Stir in the tagine spice mix and cook for 1 minute.
- 8
8. Add the heavy cream and grapes to the saucepan. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
- 9
9. Season the sauce with salt and black pepper to taste.
- 10
10. Serve the pan-seared boudin with the Algerian tagine sauce spooned over the top. Garnish with chopped fresh parsley.