Pork Boudin Sausage
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Not eligible for shipping to CanadaFully cooked specialty Cajun pork sausage with chicken liver, rice, chili peppers & parsley!
Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009, 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.
This package includes the option to choose 5, 10, or 15 lbs. Pork Boudin Sausage
- Sausages arrive in 4 packs of 4 (per 5 lbs.)
- Each link weighs approx. 5 oz.
- Choose to add merch!
Add On Merch Options Include
- Butcher Socks
- Classic Butcher T-Shirt
- Pig Hat
- Denim Apron
- Bandana
- LAWoodShapes Cutting Board
- 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.
To Serve
Poached
- 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!
Grilled
- 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!
- *Pork Boudin Sausage * – 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
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their 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.
