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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
Other blood-based foods include blodkorv (blood sausage) which differs from blodpudding by having raisins, pork tallow and apple sauce in it, blodplÃ¤ttar (blood pancakes, similar to the original Finnish dish veriohukainen above) and blodpalt. There is also a soup made from blood, called svartsoppa (black soup).