How To make Boudin Blanc I (Sausage Making Cookbook)

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