Boudin blanc, white pork sausage with truffle, apple. This dish is famous in the region Champagnes-Ardennes, near Belgium. Usually boudin is made of pork fatty parts such as breast or veal, sometimes it can fish, chicken with milk, eggs, cream, flour or crumb of bread and spices. I ate this numerous times but the first time cooked without casing, I preferred it this way as it bursted easily even pinched with a fork. Apple slices were cooked with butter till soft. I had used the Golden apples, they had a nice acidity.
