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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.
Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 Â°F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 Â°F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked.