I always made boudin noir from scratch and woud typically serve it whole by pricking the skins before searing it on the pan and then finishing it off in the oven during service. However, I've recently been playing around with slicing the boudin noir up and pan frying it. The problem is I can't get the slices to keep their shape and they pretty much melt into an unattractive but tasty sludge. Perhaps increasing the corn starch content a bit when mixing the blood, fat, onions, leeks, and seasonings might do the trick? Any advice would be appreciated.