In 1805, Meriwether Lewis ate buffalo boudin blanc cooked by Toussaint Charbonneau, Sacagawea’s husband, deeming it “one of the greatest delicacies of the forest.” Russell Moore of Camino in Oakland, California, substitutes pork and chicken for buffalo in his modern version, whipping the mixture to yield a smooth, light stuffing.
Featured in: Making Sausage with a Master
- 3 1⁄2 tbsp. whole black peppercorns
- 1 tsp. caraway seeds
- 1⁄2 tsp. cayenne pepper
- 1⁄2 tsp. freshly grated nutmeg
- 20 whole allspice berries
- 16 bay leaves, torn into pieces
- 4 whole cloves
- 1 lb. boneless, skin-on chicken breasts, cut into 1-inch pieces
- 1⁄2 lb. pork fatback, cut into 1-inch pieces
- 4 tsp. kosher salt
- 1 tbsp. unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 1⁄2 cups heavy cream
- 1⁄2 cup fresh bread crumbs
- 1 tbsp. thyme leaves, minced
- 1 1⁄4 lb. boneless pork shoulder, cut into 1″ pieces
- Hog casings, for stuffing
- Pulse peppercorns, caraway, cayenne, nutmeg, allspice, bay leaves, and cloves in a spice grinder until fine. Combine spices, the pork shoulder, chicken, fatback, and salt; cover and chill until very cold, 3 hours.
- Melt butter in a 12-inch skillet over medium-high. Cook onion until soft, 8–10 minutes; let cool. Combine onion and meat mixture; pass through a grinder set to fine dice. Meanwhile, combine cream and bread crumbs in a bowl; let sit 10 minutes. Transfer ground meat mixture, bread crumb mixture, and the thyme to the bowl of a stand mixer fitted with the paddle attachment; beat on medium until fluffy and mousselike, about 5 minutes. Stuff sausage mixture into casings (See the Basic Technique).