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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.
However, if you want to eat sausage that's tested for gluten cross-contamination or is certified gluten-free, you may have a more difficult time. I surveyed the market for all different types of sausage â breakfast sausage, gourmet dinner sausage, smoked sausage, Italian and Polish sausage, bratwurst and knockwurst.