Cochon Restaurant

New Orleans, United States

One of New Orleans' most acclaimed Cajun restaurants, helmed by James Beard Award-winning chef Donald Link. Cochon (French for 'pig') celebrates Louisiana's pork and sausage heritage with dishes like andouille with house-smoked meats, boudin, cracklins, and wood-fired cochon de lait. The rustic-industrial Warehouse District dining room is a must-visit for any sausage lover in NOLA.

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Sausages served here

Andouille

Louisiana, USA

Louisiana Andouille is a coarse-ground, heavy-smoked pork sausage at the foundation of Cajun and Creole cooking. Unlike its mild French ancestor, the Louisiana version is seasoned hard with garlic, black pepper, and cayenne, then smoked for hours over pecan wood or sugarcane until the exterior turns near-black and the smoke flavor goes deep. No gumbo, jambalaya, or red beans and rice is complete without it.

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