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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.
Dry sausages require more time to make than other types of sausages and are a more concentrated form of meat. Dried sausages range from 60% to 80% of their original weight before drying. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it.