Remove the casing from the blood sausage and crumble it.

Finely chop the apple.

Heat a drop of oil in a skillet. Add the blood sausage, stir for a few minutes, then add the apple. Cook over low heat until well done.

Meanwhile, prepare the phyllo dough. Remove one sheet from its paper, brush it with melted butter, and layer another sheet on top. Repeat until you use all the dough; you should get three stacks.

Divide the blood sausage and apple mixture among the three phyllo stacks.

Tie each pouch with kitchen twine or, if you have them, a strip of leek.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and place the three pouches on it. Bake in the center of the oven for about 15 minutes. If the tops start to brown too much, cover them with another sheet of parchment paper.

Enjoy your delicious appetizer!