MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boudin' Blanc
Categories: Sausages
Yield: 1 Batch

2 1/2 lb Coarse ground pork butt or
- roast
1 1/2 c Bread crumbs; soaked in milk
2 1/2 lb Ground chicken
2 Eggs
2 1/2 ts Non-iodized salt
1/4 bn Fresh parsley; chopped
2 1/2 tb White pepper
3/8 ts Nutmeg
2 1/2 c Onions; sauteed
1/8 ts Cloves
4 tb Butter
1/8 ts Cinnamon
2 1/2 c Milk; warm
1/4 ts Ginger

"Brightly flavored white New Orleans style sausage!

Melt butter; saute and brown onions.

Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and
ginger.

Mix onions, soaked bread crumbs, and parsley with meats thoroughly.

Grind over hamburger plate (1/8" holes). Stuff into 31 to 34 mm hog
casings.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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