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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 Fresh and Smoked Sausages. 1  Csabai Kolbasz: This spicy sausage with lots of paprika is made in the town of Bekescsaba. It is similar to gyulai sausage but spicier and with more paprika. 2  Csemege Kolbasz: This is a mildly spiced cooked smoked sausage made from beef and pork.