Paul Kahan of Chicago’s Publican Quality Meats blended his pork boudin blanc with some escargot, because why not? Even the snail squeamish would enjoy this ultrasavory sausage topped with broccolini, hazelnuts, and nectarine. No Chicago sausage is complete without a beer to pair, like an orange-scented, saison-style Sofie Goose Island beer.
Boudin Blanc With Escargot
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