Quote Originally Posted by SouthernScot
I have eaten some "localized haggis" back when I lived in Louisiana, made from all sorts of things. Some of it was good and some was not. I knew a woman that moved from Scotland who made it with Louisiana Andouie Sausage.... very good! Another lady made it entirely from cattle parts.... very strong liver flavor and not so good! I haven't tried deer haggis yet, but my guess is it would taste "gamey". Good luck in your experimenting.
You're thinking of Boudin Blanc, or White Sausage. It is essentially a Haggis, only with rice instead of oats. It is my favourite Cajun dish.

There is also a Boudin Rouge, or Red Sausage, which is a blood sausage. Hard to find these days, due to the health regulations.

Cheers,

Todd