Boudin blanc aux pommes

Boudin blanc aux pommes is a traditional dish that's especially popular in the region of Sarthe. The dish is usually made with a combination of boudin blanc sausages, apples, butter, and cider vinegar. The sausages are cut into slices, while the apples and pears are peeled, cored, and cut into quarters. The sausage slices, apples, and pears are cooked in butter until they become amber in color. The pan is deglazed with cider vinegar, and the sauce is then drizzled over the sausages and fruit on each plate before serving. The dish is typically served as a part of Christmas dinner.