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 | tb | Salt |
| 3 | ts | White Pepper |
| 3 | ts | Quatre-epices |
| 20 | Eggs | |
| 6 | tb | 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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