I too prefer boudin noir (with onion, or apple or Antillaise - probably the same as Monique's creole) although I will happily eat black pudding. I'm a midlander so I do not know where that leaves me on the black pudding geographical map.
IIRC there is a also a 'soft' black pudding made on the West Coast of Ireland - and the word 'Disheen' keeps coming to mind - but not sure if I have this right. Although I have spent a lot of time there, mainly in Clare, I have never seen it for sale or on a menu- perhaps I have made it up!
Monique or David - In French markets I have often seen sausages for sale made from horse meat - do you know the best way to cook these, or the traditional way they should be cooked? Thanks