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Boudin Blanc I - (sausage-Making Cookbook) Recipe

Boudin Blanc I - (sausage-Making Cookbook) Recipe



  • 2 1/2 lb Pork butt, fine ground
  • 2 tb Salt
  • 3 ts Quatre-epices
  • 6 tb Rice flour
  • 2 1/2 lb Chicken breast, fine ground
  • 3 ts White Pepper
  • 20 Eggs
  • 6 c Milk

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