In Louisiana, boudin is a rice, fresh herbs and pig parts nobody really wants to eat made into a sausage traditionally. Now, it's made with ground pork as the meat part mostly when sold commercially.
Craig made some traditional style once. I refused to eat anymore after getting rid of my first bite, though we did use some of it as part of a Cajun "hog log"/fatty with breakfast sausage and some other things, shaped into a log, wrapped in a bacon weave, then grilled. The rest of it got tossed eventually since it was taking up room in the freezer and he wasn't eating it.