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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
1 Fresh Beef Sausages may not contain beef byproducts and may contain no more than 30% fat by weight.  2 Breakfast Sausages may contain meat and meat byproducts and no more than 50% fat by weight.se the chart as a guideline for safe storage. Types of Sausages. Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.