Boudin Blanc with Apple Fruit Puree and Mashed Potatoes

Cooking the Boudin Blanc In a large skillet, place the boudin blanc sausages and add chicken broth and white wine. Simmer over medium heat for 15-20 minutes, turning occasionally, until the sausages are cooked through. Remove the sausages from the skillet and set aside.

Preparing the Apple Fruit Puree In a saucepan, combine the diced apples, sugar, water, and lemon juice. Cook over medium heat for 15-20 minutes, until the apples are tender and the mixture thickens. Use a potato masher to mash the apples into a smooth puree. Set aside.

Making the Mashed Potatoes Boil the peeled and cubed potatoes in a pot of salted water until tender. Drain the potatoes and return them to the pot. Add milk, butter, salt, and pepper. Mash the potatoes until creamy and smooth. Keep warm.

Finishing the Dish In the same skillet used for cooking the boudin blanc, add heavy cream, ground nutmeg, salt, and pepper. Bring to a simmer and cook for 2-3 minutes. Return the cooked sausages to the skillet and coat them with the cream sauce. Serve the boudin blanc with apple fruit puree and mashed potatoes.