🫙 From the Spice Rack

Boudin Blanc I - (Sausage-Making Cookbook) French

Name: Boudin Blanc I - (Sausage-Making Cookbook) French
Ingredients: 2 1/2 lb pork butt, fine ground; 2 1/2 lb chicken breast, fine ground; 2 tbsp salt; 3 tsp white pepper; 3 tsp quatre-epices; 20 eggs; 6 tbsp rice flour; 6 cup milk

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. ...

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Ingredients8 items

Ingredients

21/2 lb pork butt, fine ground
21/2 lb chicken breast, fine ground
2tbsp salt
3tsp white pepper
3tsp quatre-epices
20eggs
6tbsp rice flour
6cup milk

Directions

1
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
2
Avoid lumps
3
See recipe for Quatre-epices Author: Jerry Predika

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