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1 Boudin ball, a Cajun variation on Boudin blanc but instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep fried. 2  Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. 3  This originated from the French boudin noir.
Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats. Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.ummer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats. Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.