Boudin Blanc - (Sausage-Making Cookbook)
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INGREDIENTS
- 3 ts Quatre-epices
- 2 1/2 lb Chicken breast, fine ground
- 6 tb Rice flour
- 6 c milk
- 20 Eggs
- 2 tb Salt
- 2 1/2 lb Pork butt, fine ground
- 3 ts White pepper
INSTRUCTIONS
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (727g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 369 | ||
| Calories from Fat: 175 (47%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.4g | 26 % | |
| Saturated Fat 6.5g | 33 % | |
| Monounsaturated Fat 7.3g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 750.3mg | 231 % | |
| Sodium 279.6mg | 10 % | |
| Potassium 449.2mg | 12 % | |
| Total Carbohydrate 23g | 7 % | |
| Dietary Fiber 2.4g | 9 % | |
| Sugars, other 20.7g | ||
| Protein 26.4g | 38 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 369
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