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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.
Sausage is made from ground meat, which is then mixed with salts, seasonings and spices, then stuffed into natural or synthetic casings. There are two basic kinds of sausage; fresh and cured.Fresh Sausage Fresh sausage is made from ground meat and spices and is not cooked until just prior to serving.Fresh sausage will only keep fresh in the refrigerator for a few days, but it can be frozen for up to a year.ausage is made from ground meat, which is then mixed with salts, seasonings and spices, then stuffed into natural or synthetic casings. There are two basic kinds of sausage; fresh and cured.