This sausage is mainly composed with bread, spicy herbs and seasoning. The white one is often made with salt fish or chicken. The red one contains pork blood. In French it is called Black rather than red. The closest to it in the UK would be the Black pudding (ingredients wise, not in taste). Boudins are boiled in herbs and spices once stuffed in hog casings.

Boucané is a way of cooking a meat using only the smoke (and no fire at all). The meat is locked into a smoky jerk-like pan for more than 5h. Often wet bread mixed with seasoning is added into the fire to increase the smoke (and improve the taste of the meat or poultry).

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The texture is less tender than jerk chicken but as flavourful. It is almost always accompanied with a tangy sauce called in French Creole "dog sauce", made with parsley, other herbs and mild peppers.