Black Pudding Terrine With Apples

Peel the apples. Cut them into quarters and then into thick strips. Lemon juice them. Turn on the oven at 180 °C. Line the bottom of a bowl with parchment paper.

Remove the skin from the pudding. Spread half of it in the terrine by crushing it lightly with a fork and cover with apple slices. Pepper generously. Spread a second layer of blood sausage on top, followed by the apples.

Cover with parchment paper. Bake for 40 minutes. When removed from the oven, place a board and two small weights on the terrine to pack it down. Let cool to unmould. Cut into slices and serve immediately.