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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.
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.