Boudin blanc is a very popular traditional style of fresh sausage, made with either poultry or pork meat. The label on this pair say that they can be poached or fried, and the recipe is a country style one from Vouvray.
On the back the label listed the ingredients as: 46.7% pork meat, milk, pork fat, potato starch, onion, salt, whole eggs, 1% Vouvray (a local white wine), parsley, spices, antioxidant, natural pork intestine sausage skin. It also tells me that these sausages were made in Josselin, on the other side of Tours to Vouvray.
I chose to start these off by poaching, then popped them under the griller to give them a bit of colour. They turned out very well, and were very tasty.