Recipe for Boudin Blanc - (Sausage-Making Cookbook) 
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Yield:
5 Servings
Ingredients:
Amount Ingredient
1/2 lb Pork butt, fine ground
1/2 lb Chicken breast, fine ground
2 tbl Salt
3 tsp White Pepper
3 tsp Quatre-epices
20 x Eggs
6 tbl Rice flour
Instructions:
Instructions: Mix flour and milk thoroughly. Avoid lumps. See recipe for

Quatre-epices Author: Jerry Predika

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