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Boudin Blanc I - (Sausage-Making Cookbook) French

Recipe : Boudin Blanc I - (Sausage-Making Cookbook) French

Procedure :
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
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika

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