Trip to New Orleans "Cochon & Butcher"

jbk101 · Post by **jbk101** » Fri Jun 08, 2012 00:55

Hello all,
Just got back from New Orleans, LA. USA vacation and wanted to share some pictures of my visit to the Cochon and Butcher Restaurant and Sausage Shop.

They were very accommodating and let us taste a lot of different sausages that they make. I was impressed with the Polish Style Kielbasa and their Boudin which was very very tasty.

The Meat Case when you first walk in.

Close up shot of the contents in the meat case. Visible from Left to Right Upper case = Polish Smoked Kielbasa , Smoked Country Sausage , Boudin , and Andouille

A humidity controlled storage case above a cooking/ prep area. Slowing some nice Hams and Salamis

The Prep area below the Humidity Cabinet

Close up shot of some of the Cabinets Contents

Another shot of the Humidity Cabinet

Post by **redzed** » Fri Jun 08, 2012 03:44

When I visit a specialty sausage shop I would prefer my Kielbasa hanging on a hook, one or two days after being out of the smoke house rather than vacuum packed.

Chuckwagon · Post by **Chuckwagon** » Fri Jun 08, 2012 04:14

Hey, hey JBK...
Great photos! Looks like you were having WAY too much fun!

Which of the sausages were you favorite? Did they let you taste any whole muscle meats? Did you get to speak with the proprietor and ask a bunch of questions, or did they guard their secrets like a lot of shops? What a great trip eh? Is there still a lot of evidence of the hurricane Katrina? I hope folks' lives are getting back to normal there.
Hey John, vacations are a little too short eh?

Glad you had a good time pal.

Best Wishes,
Chuckwagon

jbk101 · Post by **jbk101** » Fri Jun 08, 2012 09:11

Redzed,
I agree that my favorite memories was walking into the Butcher / Meat Market back in Detroit and seeing the Sausages and Various Dried Salamis hanging out in the open and oh those smells

But I think he is catering to his clientele. Mostly Tourists although locals have given it some good reviews. Who will stop in after eating at their restaurant or just walking down the street past the store front. I also think there is another reason - its always pretty hot in New Orleans and 90 degree plus temperatures can't be good on the fat is most sausages.

Chuckwagon,
We did have a lot of fun

Ate lots of good food, drank way to many Beers, bottles of Wine some Crown and pretty sure there were others

Enjoyed some good music and celebrated our 35th anniversary. All in All a great time was had

My favorite by far was the Boudin, it had great flavor, the rice was not overdone and good mix of Pork and Liver with a spice mixture that was hot but not to the point of having to fight to get at some beer to cool it down

We also tasted a couple of Salamis (Sopressata & Genoa), Country Smoked Sausage, Andouille, Beef Jerky and the Polish Smoked Sausage, I also tried some Fresh Country Ham.

They were vary forthcoming and were willing to answer most of my questions. The various sausages are mostly made by one person and the part that I liked the best He is Polish

He was on vacation so I did not get to talk to him, they said to call the store next week if I wanted to talk to him.

We did not see a lot of evidence of Katrina but they area hurt the most was the 9th ward and that is still in bad shape.

In the downtown areas you see a lot of renovation of the older buildings going on and a lot of new construction.

nuynai · Post by **nuynai** » Fri Jun 08, 2012 14:20

Thanks for all the pics. Looks like a home run vacation.

ssorllih · Post by **ssorllih** » Fri Jun 08, 2012 14:37

Those memories will stay with for many years. Glad that you had a grand time.