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Ingredients:

• 300 g of sweet breads
• Blood sausage
• 1 tbsp of butter
• 2 tbsp of sugar
• 2 apples (at your choice: Spartan, Cortland, or other)
• 100 ml Pomme de Glace ice apple cider (or more to taste)
• 2 potatoes

Method:

• On the evening before cooking: soak the sweetbreads in cold water, leaving them in the refrigerator overnight.
• Blanche the sweetbreads for 1 minute in boiling water, then remove the membrane
• Cut the sweetbreads into small pieces and cook in oil to give them a nice colouring
• Cook the blood sausage until heated; set aside
• In another pan, caramelize apple quarters in butter and sugar, and deglaze with half of the ice apple cider.
• Reduce and deglaze a second time with the remaining ice apple cider
• Lay out a bed of mashed potatoes
• Top with the pieces of blood sausage, the sweetbread garnish, the caramelized apples, and a ribbon of sauce.
• A generous knob of butter in the middle of the potatoes crowns this marvellous culinary creation
• Season with salt and fresh-ground pepper when serving

LOCAL PRODUCE

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