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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.
Polish sausage varieties - dry kielbasa, normal & smoked. Most of kielbasa varieties in Poland are one of the two basic types: normal sausage or dried. Dry kielbasa (sucha) has the advantage of lasting longer, while it still retains its full flavor. Usually dry kielbasa is consumed cold, while the regular one can be eaten both cold and cooked or fried.