At downtown's Cajun hub, boudin is prepared in the way it's done south of Louisiana's Interstate 10. The boudin balls are prepared "gas-station style" because the best boudin in Louisiana is from the local gas station. Seriously.

Art & Soul puts boudin balls on its snack board. And this not-so-diet-friendly snack board has gotten every appetite covered. There are deviled eggs, pickles, pork rinds, and a host of other Southern treats as well.

Chef Bart Vandaele does not shy away from boudin noir. Pairing it with waffles is the Belgian way, and Chef Bart adds green apple sauce and a wine-reduction sauce. It's on the brunch menu, so get the boudin fix taken care of while having a mimosa and/or Bloody Mary. Or one of each.

If a restaurant's concept is all about south France, then it should have boudin on its menu. At Bistro d'Oc, the only boudin option is during dinner service. The restaurant serves boudin noir roasted apples for dinner. But it's only an appetizer, so order something else to round out the meal.

This Eastern Market deli has a section of New Orleans meats. In this section is pork boudin, crawfish boudin and even alligator boudin. But make sure to call ahead before organizing a fete around alligator boudin.

When it comes to French fare, the 14th Street darling delivers. On its brunch menu, eggs and boudin noir go hand-in-hand with a bit of asparagus to add some vegetables to the meaty mix. Nothing says "perfect Sunday morning" like blood sausage for brunch.

This upscale establishment in Foggy Bottom uses boudin blanc in its fourth course dinner dish. But the twist is that there are truffles two ways to elevate the sausage. Black truffle puree and truffle madeira sauce make the boudin blanc dish as refined as Marcel's.

For this one, travel is necessary. Blending Asian and Cajun flavors, Sterling's Mokomandy has a Cajun charcuterie on its menu. To give the boudin an Asian spin, there are banana peppers and pickled cabbage. The bit of vinegar balances the heat from the boudin.