This seems incomplete….

Ingredients:

• Chicken and veal sausages
• For about 6 cups, making about 12 boudins, 5 x 1 1/4 inches

The sausage mixture…

• 1/2 cup freash pork leaf fat from the butcher
• a meat grinder with the finest blade ( or food processor)
• An 8 inch frying pan with cover