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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.
How to Make Summer Sausage. Summer Sausage is a type of meat sausage that is cured, so it does not need refrigeration once it has been prepared. It is available at butcher shops, specialty shops, ethnic markets and some grocery stores.