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  • Serves: 5 Servings

Boudin Blanc - (Sausage-Making Cookbook)

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


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

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