Boudin may be a traditional Cajun sausage, but Cajuns don't have a monopoly on it. Also known as blood sausage, morcilla in Spain, botifarra in Catalonia, and a host of other names, many European cultures have their own take on making boudin their own. Not to be confused with andouille sausage, which is smoked, boudin is (usually) filled with rice, meats, garlic and spices. Sometimes others will skip the rice filling and focus on packing it with all sorts of meat (Alligator boudin, anyone?).
And to break down boudin a bit more, there's boudin noir for those that like it stuffed with pig's blood, and there's boudin blanc for those who say "no thanks" to the blood. It doesn't even need to come in the traditional sausage shape to qualify as boudin — boudin balls are a staple at Cajun funerals.
Boudin been popping up on French, Cajun, Belgian, and even fusion menus from downtown to the outer burbs. Here's where to grab a link (or a ball) of boudin.