Boudin Blanc I - (sausage-making Cookbook) French Recipe

Boudin Blanc I - (sausage-making Cookbook) French Recipe

Yield: 5 servings
Recipe by luhu.jp

Ingredients:
2 1/2 lbs: Pork butt, fine ground
2 1/2 lbs: Chicken breast, fine ground
2 tbsp: Salt,
3 tsp: White Pepper,
3 tsp: Quatre-epices,
20: Eggs,
6 tbsp: Rice flour,
6 cup: Milk,

Directions:

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


Source from luhu.jp