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Boudin Blanc - (Sausage-Making Cookbook)



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Boudin Blanc - (Sausage-Making Cookbook)

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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


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

Serves:

5 Servings
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