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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 Sausages. The basic idea of sausage is simple: meat and spices combined, sometimes with fat or fruit, typically in some kind of casing to hold it all together. Sausages come in an endless number of regional varieties and specializations, but hereâs a very basic overview of three different types:ypes of Sausages. The basic idea of sausage is simple: meat and spices combined, sometimes with fat or fruit, typically in some kind of casing to hold it all together. Sausages come in an endless number of regional varieties and specializations, but hereâs a very basic overview of three different types: