For my second sausage project I made boudin blanc, a French white sausage made with white meat, eggs, and cream or milk. I used the recipe from Charcuterie which calls for chicken breast, pork shoulder, eggs, milk, white pepper and quatre epices. This was my first time using casing, which was kind of weird but cool at the same time. It’s so stretchy! The sausage came out plump and delicious, mild and delicious with the warm spices. I served it over pancetta herb risotto.