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| Boudin Blanc - (Sausage-Making Cookbook) Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 5
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Ingredients
2 1/2 lb pork butt, fine ground
2 1/2 lb chicken breast, fine ground
2 tablespoon salt
3 teaspoon white pepper
3 teaspoon quatre-epices
20 eggs
6 tablespoon rice flour
6 cup milk
Cooking Directions:
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika
meats
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