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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
sausage-highly seasoned minced meat stuffed in casings. meat-the flesh of animals (including fishes and birds and snails) used as food. sausage meat-any meat that is minced and spiced and cooked as patties or used to fill sausages.black pudding, blood pudding, blood sausage-a black sausage containing pig's blood and other ingredients. Bologna sausage, bologna-large smooth-textured smoked sausage of beef and veal and pork.ausage. n. 1. (Cookery) finely minced meat, esp pork or beef, mixed with fat, cereal or bread, and seasonings (sausage meat), and packed into a tube-shaped animal intestine or synthetic casing. 2. an object shaped like a sausage.