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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 available in fresh form, which needs to be cooked before consumption, and dry or cured form, which are already cooked. Virtually any type of meat can be used in sausage, but most common are pork or pork blends.