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Cooking Up the Louisiana Sausage Staple Boudin at Cochon in New Orleans

The butcher shop and restaurant does the spiced pork and rice concoction two ways

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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930 Tchoupitoulas Street, , LA 70130

Cochon Butcher

930 Tchoupitoulas Street, , LA 70130 (504) 588-7675 Visit Website