Categories: Pork/ham, French, Sausages 
      Yield: 5 servings 
  
  2 1/2 lb Pork butt, fine ground              3 ts Quatre-epices 
  2 1/2 lb Chicken breast, fine ground        20 ea Eggs 
      2 tb Salt                                6 tb Rice flour 
      3 ts White Pepper                        6 c  Milk 
  
  Mix flour and milk thoroughly.     Avoid lumps.    See recipe for 
  Quatre-epices 
  Author: Jerry Predika