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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
Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison.Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.ummer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats. Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.