Boudin

The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.

[7][8] The journals of the Lewis and Clark Expedition include an early record of boudin blanc in the Louisiana Territory during an encounter with French fur trapper Toussaint Charbonneau on May 9, 1805, who prepared it using buffalo intestine, meat, and kidney suet, boiled the links, and fried them in bear grease.

[26] There are numerous meat markets and Cajun stores devoted to the speciality, though boudin is also sold from many convenience and grocery stores in other towns and areas along Louisiana's portion of Interstate 10, referred to by the Southern Foodways Alliance and some local tourism bureaus as the Southern Boudin Trail.

The dish is the featured cuisine at the annual Beaverville Founder's Day, held the second weekend of September.

"Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires.