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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 - Classifications. 1  Sausages classification is subject to regional differences of opinion. 2  Cooked sausages are made with fresh meats, and then fully cooked. 3  Cooked smoked sausages are cooked and then smoked or smoke-cooked. 4  Fresh sausages are made from meats that have not been previously cured.