Boudin blanc - (sausage-making cookbook)

5 Servings

Ingredients

Quantity Ingredient
pounds Pork butt, fine ground
pounds Chicken breast, fine ground
2 tablespoons Salt
3 teaspoons White Pepper
3 teaspoons Quatre-epices
20 Eggs
6 tablespoons Rice flour
6 cups Milk

Directions

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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