Title: Boudin Blanc - (Sausage-Making Cookbook)
Categories: Meats
Yield: 5 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini