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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 Almost 50 percent of sausage is made from processed left over parts of a pig including blood, guts, organs and, of course, head meat. 2  Blood sausage, popular in some European countries and Argentina, is made with 2 cups of porks blood per recipe.3  Some sausage casings are made from cattle hide.ome of the most shocking facts include: 1  Almost 50 percent of sausage is made from processed left over parts of a pig including blood, guts, organs and, of course, head meat. 2  Blood sausage, popular in some European countries and Argentina, is made with 2 cups of porks blood per recipe.