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