Laura Siciliano-Rosen

"The fried boudin with pickled peppers, a fixture under the “boucherie” part of the menu, is a must-order here. The croquette-like orbs of sausage, crispy around the edges and moist and creamy inside, boast a rich unctuousness perfectly complemented by a dab of whole-grain mustard and (ideally) a local beer."

Diana K. Schwam

"Follow with the boudin balls—crunchy outside, savory and porky inside, with a side of creamy, burnished mac and cheese."

Jennifer Zyman

"For Cajun-inspired food, head to chef Donald Link’s Cochon. Standout dishes include boudin balls."

Leslie Kelly

"Our seemingly insatiable group went the one-of-everything route and ate every dang bite of the spectacular spread, especially the boudin balls. These golden orbs are like a meaty croquette, crisp on the outside, tender within."

Nathan Hazard

"The fried Boudin balls arrived first, served with pickled peppers and Abita beer mustard. This Cajun variation on a Boudin Blanc, instead of using sausage casings, rolls the white pork and rice mixture into balls, batters and fries 'em up. Scrumptious!"

Melissa Bolton

"The boudin balls were exactly what one might expect from deep fried sausage–comforting and utterly decadent."

Dan Redman

"The fried boudin balls were delicious."

Shandana Durrani

"The boudin balls are served with stone ground mustard and pickled peppers that are the most lovingly made finger food in the history of mankind."

Mike Winston

"The offal flavor in these fried sausage balls was much more restrained and when combined with a sliver of pickled pepper and a generous smear of mustard, it made for awesomely creamy, crispy, funky, meaty bites."

Thomas Ryder

"Link loves boudin, but he serves only a less challenging version. These are the inside of the sausage shaped into balls, rolled in flour, dipped in buttermilk, covered in bread crumbs and fried. Most of the diners at Cochon don’t have a clue what they are eating, but it is hard to deny the looks of pleasure."