Boudin Blanc I - (sausage-Making Cookbook)

Name: Boudin Blanc I - (sausage-Making Cookbook)
Yield: 5 servings
Ingredients: 2 1/2 pound Pork Butt Fine Ground; 2 1/2 pound Chicken Breast Fine Ground; 2 tablespoon Salt; 3 teaspoon White Pepper; 3 teaspoon Quatre Epices; 20 Eggs; 6 tablespoon Rice Flour; 6 cup Milk

Title: BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK) is a home-style recipe made with Pork Butt Fine Ground, Chicken Breast Fine Ground, Salt, White Pepper, Quatre Epices, and Eggs. Serves 5.

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🍽 Serves 5

Boudin Blanc I - (sausage-Making Cookbook)

Ingredients

2 1/2 lb
2 1/2 lb
2 tbsp
3 tsp

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Method (preview)

1
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices

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