Boudin Blanc

At their best, these are the aristocrats of sausage, delicate and so fine textured as to be almost a mousse. They consist entirely of white meat, whether veal, chicken, pork, or a mixture, and are lightly spiced, if at all. Just a few come studded, and thus perfumed, with truffle, a play on white and black. Large sausage casings, natural or artificial, are available at specialty butchers or through Internet suppliers. The boudin mixture can be ground in a food processor, but take care not t