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1 Boudin blanc: A white sausage made of pork without the blood. 2  Pork liver and heart meat are typically included. 3  In Cajun versions, the sausage is made from a pork rice dressing, (much like dirty rice; such brands consist of Foreman's Boudin, Richard's Cajun Kitchen, and Nu Nu's) which is stuffed into pork casings.
Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece.Sausages come in two main types: fresh and cured.ured dry sausages are prepared in a fashion similar to cured cooked sausages. The major difference is that Prague powder #2 will be used in place of Prague powder #1. In addition, certified meats must be used.