Pan-fried Boudin Noir & Apples
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.