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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.
Many are very thin and are not linked. Thicker sausages, like salamella mantovana or Tuscan knife-cutâ sausage are divided in links, but their size varies hugely: salamella can count 1.5â2 links in every half kilo (slightly more yhan a pound), while the Tuscan sausage is much shorter, with 3â4 links in each half kilo.