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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
Sausage is made from ground meat, which is then mixed with salts, seasonings and spices, then stuffed into natural or synthetic casings. There are two basic kinds of sausage; fresh and cured.Fresh Sausage Fresh sausage is made from ground meat and spices and is not cooked until just prior to serving.Fresh sausage will only keep fresh in the refrigerator for a few days, but it can be frozen for up to a year.ausage is made from ground meat, which is then mixed with salts, seasonings and spices, then stuffed into natural or synthetic casings. There are two basic kinds of sausage; fresh and cured.