Boudin Blanc I (Sausage Making Cookbook) Recipe

• 2 1/2 lb Pork butt, fine grnd
• 2 1/2 lb Chicken breast, fine grnd
• 2 tsp Salt
• 3 tsp White Pepper
• 3 tsp Quatre-epices
• 20 x Large eggs
• 6 tsp Rice flour
• 6 c. Lowfat milk

1. Mix flour and lowfat milk thoroughly.
2. Avoid lumps.
3. See recipe for Quatre-epices
4. Author: Jerry Predika

pork butt, chicken, salt, white pepper, eggs, flour, milk

Taken from cookeatshare.com/recipes/boudin-blanc-i-sausage-making-cookbook-89329 (may not work)