Recipes

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
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
  4. Poke several holes down the length of each sausage
  5. Refrigerate and use within three to four days or freeze for later use.


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