Two popular sausages carry the name boudin: the
French boudin blanc, and the
Cajun boudin rouge
The boudin blanc is a delicate white sausage, made of pork, chicken, and/or veal, with the addition of cooked rice. The original French version is very light, while the later Cajun version has increased the rice content, resulting in a chewier snagger.
The Cajun-invented boudin rouge is essentially the same as the Cajun boudin blanc, but also contains pork blood.
All boudin sausages are highly perishable, and are cooked and eaten quickly after manufacture.
research sources include The Cook's Thesaurus and Mortins Opfskritter's recipe