BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)

08.09.2008 | Author: Cook | Posted in Chicken
Find out how to cook BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK) in
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BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)


Servings: 5
Ingredients: 

  • 2 1/2 lb Pork butt, fine ground
    • 

  • 2 1/2 lb Chicken breast, fine ground
    • 

  • 2 T  Salt
    • 

  • 3 t  White Pepper
    • 

  • 3 t  Quatre-epices
    • 

  • 20    Eggs
    • 

  • 6 T  Rice flour
    • 

  • 6 c  Milk
    •

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

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