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The boudin sausage in Cajun country is also known as boudin blanc (which, unlike boudin noir, does not contain blood). It's most commonly made from ground pork, including cuts like the liver, plus rice, onions, peppers, and seasonings. The natural casing it's stuffed in is often split open once cooked in order to scoop out the loose mixture inside, sometimes onto crackers, sometimes directly into your mouth. You'll also find boudin balls, which are small spheres formed from the sausage mixture, then breaded and fried.