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Receta Boudin Blanc I (Sausage Making Cookbook)
by Global Cookbook

Boudin Blanc I (Sausage Making Cookbook)
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Ingredientes

  • 2 1/2 lb Pork butt, fine grnd
  • 2 1/2 lb Chicken breast, fine grnd
  • 2 tsp Salt
  • 3 tsp White Pepper
  • 3 tsp Quatre-epices
  • 20 x Large eggs
  • 6 tsp Rice flour
  • 6 c. Lowfat milk

Direcciones

  1. Mix flour and lowfat milk thoroughly. Avoid lumps. See recipe for Quatre-epices
  2. Author: Jerry Predika