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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 Sausages. The basic idea of sausage is simple: meat and spices combined, sometimes with fat or fruit, typically in some kind of casing to hold it all together. Sausages come in an endless number of regional varieties and specializations, but hereâs a very basic overview of three different types:ypes of Sausages. The basic idea of sausage is simple: meat and spices combined, sometimes with fat or fruit, typically in some kind of casing to hold it all together. Sausages come in an endless number of regional varieties and specializations, but hereâs a very basic overview of three different types: