Some people love blood sausage, and some people don't. It's and either or scenario - there's no middle ground. Those enlightened souls who embrace this fantastic sausage will have surely heard of this classic French preparation.

I found these two beauties on sale at my new favorite grocery store - Market Basket.  If there's one near you I suggest going in the morning, during the week.  Or be prepared to throw some elbows in the produce section.

They may not be the prettiest things, but what they lack in looks they make up for in flavor.

Boudin noir aux pommes is as simple a dish as you can imagine.  Gently sear the sausage in some oil, remove from the pan then add some chopped onion, followed by cubed apples and some thyme and a dash of white wine.  Cook until onions and apples begin to soften then place the sausage on top of the apple/onion mixture and cover with a lid.  Cook over low heat until liquid is gone and apples are soft, season to taste with salt and pepper and serve.

As you can see you've got to be careful when cooking blood sausage because the filling can start to bubble out if it's cooked at too high heat.  

If you've never had blood sausage this might be a good preparation to try out.  The sweetness of the apples is a great contrast to the meat of the sausage.  This meal is made butter with a big glass of chilled white wine.