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Name: Boudin Blanc - (Sausage-Making Cookbook)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: American
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

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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

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (727g)
Recipe Makes: 5 Servings

Calories: 369
Calories from Fat: 175 (47%)

Amt Per Serving		% DV

	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 %
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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