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1 Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. 2  Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. 3  The Catalan version of the boudin noir is called botifarra negra. 4  In the French Caribbean, it is known as boudin Creole.  crÃ©ole
2.Pepperoni is also a type of Italian salami. This sausage is one of the dry varieties of salami. 3.Salami is a trademark sausage of Italy. It was from Italy that the sausage traveled to other parts of the world. 4.Both salami and pepperoni are mainly made from pork, chopped beef, veal, and poultry.