Boudin can also refer to a bakery in San Francisco; to Le Boudin, the march of the French Foreign Legion (see below); or to French painter Eugène Boudin.

Boudin (pronounced BOO-danh) describes a number of different types of sausage used in French and Cajun cuisine. There is little in common between French boudin blanc and boudin noir, but the Cajun varieties differ only by the addition of blood to the boudin noir.

Boudin blanc: A type of sausage made from a milk or pork rice dressing wrapped in pork skin. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is typically squeezed out of one end. In Cajun cuisine, it is often served with cracklins (fried pig skins) and saltine crackers. Boudin Blanc dressing is also used to make Boudin balls. The dressing is not stuffed into a casing but formed into a ball around a cheese center, then rolled in breading and deep fat fried.

Boudin noir: A dark-hued French blood sausage or Cajun sausage containing pork, rice, pig blood, and other ingredients.

Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.