Little Parcels of Boudin Blanc with Truffle Oil

Similar to Lancashire or Irish white pudding, boudin blanc, the bloodless, white version of boudin noir, is a sausage usually made with pork, pork fat or butter, and cream or milk, and is traditionally served around Christmas. It’s thought to have originated from the boiled milk pudding eaten in the Middle Ages during les fetes. Nowadays, much of the boudin blanc on offer has black truffle already speckled through it, but it will always benefit from a little driz