Fully cooked specialty Cajun pork sausage with chicken liver, rice, chili peppers & parsley!
This charcuterie is all made in-house by Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009 that is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards. At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured (and as opposed to that other famous muffuletta across town, this one’s served hot). Cochon’s housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
This package serves 10 people and includes 5 lbs. of Pork Boudin Sausage
- Sausages arrive in 5 packs of 4 (approx. 20 links total)
- Each link weighs approx. 4 oz.
Rice, Pork, Chicken Liver, Onion, Celery, Poblano Pepper, Jalapeño Pepper, Garlic, Salt, Black Pepper, White Pepper, Curing Salt, Cayenne, Chili Powder, Parsley, Scallions.
Allergens: Pork, Chicken, Peppers, Rice, Allium
Instructions / Storage
- Boudin ships frozen with ice packs, may thaw during transit.
- Upon arrival, store boudin in the refrigerator or in the freezer.
- Boudin lasts up to 2 days in the refrigerator or up to 1 month in the freezer.
- Bring a pot of water to the verge of a boil (not quite boiling, but very hot).
- Gently poach links for 10 minutes.
- Serve and enjoy!
- Grill links in a saucepan over medium heat until golden brown and crispy on the outside and hot all the way through on the inside.
- Serve and enjoy!
- Cochon Butcher ships Monday & Thursday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.
Corporate Gift Orders
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