This week Judy Walker reports on the sausage-craze forever sweeping New Orleans, including an DIY at-home revival, popular classes at Cleaver & Co. and this: Cochon's butchers "make 220 pounds of mortadella, 300 pounds of boudin, and about 160 pounds of Andouille" every week, according to chef Stephen Stryjewski. [NOLA.com]
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