Boudin noir aux pommes is a traditional dish consisting of a blood sausage that is paired with apples. The French pride themselves on making an excellent blood sausage, so it is unsurprising that the dish makes for a flavorful starter throughout France, its popularity derived from the contrast between the acidity of the apples and the delicate flavors of the blood sausage.

The sausages are fried in oil, after which the chopped apples also get fried in the same oil. The dish is typically served with the blood sausage on top of the cooked apples.