CTV is helping to take the stress out of mealtime by providing inspiration for delicious dishes!

Every Wednesday at five we'll share a recipe crafted by the Kilted Chef Alain Bosse, featuring local food processors from around the Maritimes. The recipes are easy to make with step-by-step instructions.

Check back each week for the latest dish and visit atlanticfood.ca for more information on participating members.

Boudin Sausage with Apple and Onion Gravy

Serves 2 to 4

Ingredients:

• 1 boudin link (original, apple boudin, or smoked boudin)
• 2 tbsp butter
• 1 medium yellow onion, julienne
• 1 apple, sliced in thin wedges
• 1 tbsp fresh parsley, chopped
• ½ tsp sea salt
• ¼ tsp pepper
• 2 cups beef broth
• 2 tbsp flour
• 2 tbsp olive oil
• 2 mounds of mash potatoes

Directions:

1. Remove your boudin link from the package and cut in four.
2. Using a med size frying pan, melt half of the butter and fry the boudin until nice and crispy on the ends.
3. Once cooked, set aside.
4. Add the remainder of the butter and toss in the onions, apple and fresh parsley. Toss until onions are translucent and then deglaze the pan with the beef broth and bring to a boil.
5. In a separate dish, mix the oil and the flour and whisk well.
6. Once the beef broth starts to boil, thicken with the olive oil and flour mixture and whisk until nice and smooth.
7. Return the boudin to the pan and start your plating.
8. First, add a heaping mound of mash potato, top with boudin links and finish with the apple and onion gravy.
9. Garnish with nice pc of parsley.

Mashed Potato Ingredients:

1. 2 lbs yellow potatoes, peeled
2. ¼ cup cream
3. 2 tbsp butter
4. Salt and pepper to taste

Directions:

1. In a medium pot, add potatoes.
2. Add water to the top of the potatoes and bring to a boil.
3. Cook until fork tender and drain the water.
4. Add the cream, butter, salt and pepper.
5. Mash the potatoes.

Note: Boudin is a traditional blood pudding, which is very popular in French culture.