Boudin noir aux pommes

Good French black pudding has a smooth fine filling with little nuggets of fat pushed into thin edible skins and bears no resemblance to those factory-manufactured monstrosities in plastic tubes that you find on the deli counters of supermarkets. In the Pays Basque, the boudin noir is brilliant. Many hotels and restaurants make their own – like Chez Pantchou in Biarritz, where they are very fatty and crunchy on the outside; or Hôtel Bonnet at St Pée sur Nivelle, where they are made w