directions
-
1
Toss together bread and milk or cream and let soak for 10 minutes
-
2
Add the bread and milk, the pork, chicken and remaining ingredients to the mixing bin and process until thoroughly blended
-
3
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
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4
Poke several holes down the length of each sausage
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5
Refrigerate and use within three to four days or freeze for later use.
Boudin Blanc
ingredients
- 2/3 cup fresh bread crumbs
- 1 cup milk or cream
- 1 pound ground pork
- 1 pound ground chicken
- 2 eggs, beaten
- 1/2 cup chopped onion
- 3 tablespoons chopped fresh parsley
- Pinch ground nutmeg
- Pinch ground cloves
- Pinch ground cinnamon
- Pinch ground ginger
- 1-1/2 teaspoons salt
- 1 teaspoon freshly ground white pepper