Wild Burgundy Snails with Boudin Noir, Green Garlic Butter, and Brioche / Chef Chris Colburn

Wild Burgundy Snails & Black Pudding Recipe

Blood Sausage


2 litres pigs blood
3 onions, finely chopped
1 kg diced pork fat
500ml cream
500 g oatmeal (soaked overnight in water)
500 g barley (boiled for 30 minutes in water)
6 spring thyme, chopped
¼ teaspoon grated nutmeg


Sweat onions in the melted fat until very soft, no color.
Add the oatmeal and cream and cook 5 minutes.
Add remaining ingredients and slowly simmer for 5 minutes.
Allow to cool, then fill casings.
Poach in simmering water until cooked through, approx. 10 minutes.
Chill overnight in cooler.



24 Basil fed, French Burgundy snails
6 cloves garlic, minced
30 ml red wine
30 ml white wine
226 g unsalted butter, softened
Half bunch flat leaf parsley, chopped


Mix garlic, parsley, wine and butter and place in cooler until firm.

To Finish

Slice blood sausage into rounds.
Cook sausage in olive oil until crispy and remove from pan.
Add more oil If needed and saute snails until warm.
Turn off the heat, mount with garlic butter, then add sausage back to the pan.
Garnish with brioche croutons.

Wild Burgundy Snails and Boudin Noir with Green Garlic Butter, Herb Puree, and Brioche / Chef Chris Colburn / The Chanticleer, Nantucket
with Garlic Butter and Toasted Brioche

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