The Meat Show host and professional carnivore Nick Solares' tour through New Orleans would not be complete without a stop at Cochon, the 11-year-old butcher shop and restaurant hybrid from chefs and owners Stephen Stryjewski and Donald Link. Known as a destination for high-quality meats and Cajun cooking, Cochon is the perfect setting for Solares to sample boudin, a pillar of Louisiana cuisine.
Boudin is a staple of western Louisiana, available all day long and from the likes of gas stations and high-end restaurants alike. Made from spiced pork and rice, the sausages are prepared two ways in the Cochon space: steamed in natural casings in the restaurant, and shaped into balls and deep-fried in the butcher shop. To see the dishes prepared in the Cochon kitchen — in addition to the restaurant's rabbit stew and dumplings dish — watch the video above.
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