Elfcall, if the sausage you saw is dry, you eat it raw, and if it isn't, I read that some people grill it on the bbq. I don't know more than that about it, I think I only had dry raw horse meat sausage once. Though I do have horse meat steaks -fried with garlic and parsley.
Yes, "boudin créole" is the same thing as "boudin antillais". And "boudin noir" is delicious with apples cut in quarters or thick slices and fried in butter. Or good (but not so delicious) with apple marmelade just out of the can for the lazy ones!