How to keep boudin (blood sausage) slices from disintegrating when pan-frying? I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote.

I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together and I was wandering what can I do to prevent it.
It's best to cook the whole sausage, but you might get away with it

Preheat oven to 250 degrees

Sauté sausage until browned all over

Put in oven to finish 

Make Apple sauce

Combine the sauce with the warm boudin