Pan-fried Boudin Noir & Apples

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I pan-fried slices of the sausage & apples in some olive-oil, (it should have been butter!) The flavour was great.  The texture is unusual, but I could definitely get used to it.

I've got another half a sausage to munch tomorrow.  I've got a couple of ideas brewing...  Broken up, it would add loads of flavour to a ragu.

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