How To make Boudin Blanc I (Sausage Making Cookbook)
How To make Boudin Blanc I (Sausage Making Cookbook)
x
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