White Pudding w/ truffle

Rinse quickly and slice the mushrooms.
Peel and cut the onions thinly.

In a lightly oiled pan, cook the sausages over medium heat to avoid bursting.

In a frying pan, sauté onions in oil, until coloring starts, mixing occasionally.
Then add the mushrooms, and cook them over high heat to remove all the water from the mushrooms.
When they are cooked, add the cream, stir and bring to a boil.
Season with salt and pepper.

Serve in hot plates sausages and sauce.

Contrarily to black pudding, white pudding is pretty "recent" (17th century). It comes from a middle age tradition: a hot milk porridge was eaten at the beginning of the Christmas meal. Nowadays, white pudding is a classic Christmas dish.
White pudding is generally made with pork and veal but some are made with poultry (only white meat can be used).
The white pudding from Rethel contains only one meat : pork. The ones from Le Havres doesn't contain any meat, but pork fat.