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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.
1 Almost 50 percent of sausage is made from processed left over parts of a pig including blood, guts, organs and, of course, head meat. 2  Blood sausage, popular in some European countries and Argentina, is made with 2 cups of porks blood per recipe.3  Some sausage casings are made from cattle hide.ome of the most shocking facts include: 1  Almost 50 percent of sausage is made from processed left over parts of a pig including blood, guts, organs and, of course, head meat. 2  Blood sausage, popular in some European countries and Argentina, is made with 2 cups of porks blood per recipe.