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sausages noirs with pears

Preparation: 30 min

Firing: 50 min

Difficulty : *

For 8 people

  • 4 poached pears

  • 600g black pudding

  • 500g shallots

  • 60g brown sugar

  • 2x50g butter

  • 400 g puff pastry

  • 200 g caster sugar

  • Cut out 8 ramekin-sized puff pastry circles at creme brulee and cCoat the bottom of the ramekins with a caramel made from 200 g of caster sugar and 50 g of butter. Then spread the previously poached and sliced pears in a fan shape

  • Peel the blood sausages, mix the stuffing and put it on the pears with a spoon

  • Confit the minced shallots withremaining butter and brown sugar

  • Arrange the caramelized shallots on the sausage

  • Close everything with le feuilletage as for a classic tatin

  • Bake the tarts  between two baking sheets so that the dough does not rise  for about 50 min at 160°C

  • Serve hot with a mesclun salad with balsamic vinaigrette 

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