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.
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.
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.