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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
Types of Fresh and Smoked Sausages. 1  Csabai Kolbasz: This spicy sausage with lots of paprika is made in the town of Bekescsaba. It is similar to gyulai sausage but spicier and with more paprika. 2  Csemege Kolbasz: This is a mildly spiced cooked smoked sausage made from beef and pork.