Boudin Blanc – (sausage-making Cookbook)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meats | 5 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Pork butt, fine ground |
| 2 1/2 | lb | Chicken breast, fine ground |
| 2 | T | Salt |
| 3 | t | White Pepper |
| 3 | t | Quatre-epices |
| 20 | Eggs | |
| 6 | T | Rice flour |
| 6 | c | Milk |
INSTRUCTIONS
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1450
Calories From Fat: 654
Total Fat: 71.7g
Cholesterol: 1180.2mg
Sodium: 3723.5mg
Potassium: 2141.6mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 15.7g
Protein: 164.7g