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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
Polish sausage varieties - dry kielbasa, normal & smoked. Most of kielbasa varieties in Poland are one of the two basic types: normal sausage or dried. Dry kielbasa (sucha) has the advantage of lasting longer, while it still retains its full flavor. Usually dry kielbasa is consumed cold, while the regular one can be eaten both cold and cooked or fried.