Saucisse and boudin noir

This is a quick blip as we have friends coming and the food has to be prepared. As we are going to let them try an English dish, Toad in the Hole which will certainly puzzle them, this gives me the opportunity to do a another comparison blip. I like the local sausage but nothing compares to the spicy, peppery taste of Lincolnshire sausages. The local boudin noir is excellent but does not have as much meal added as some I have had in England. I waver between the two in terms of preference. I find it harder to specify my requirements in France. As sausages come in lengths, I cannot ask for three or four. If I ask for "enough for four people" that is very subjective and asking for 90cms is a bit pedantic (not that that stops me - the butcher is used to my English eccentricities). That brings me the difference between saucisse and saucisson. Confusingly, saucisse is what we would call sausages and these are uncooked when bought. Saucisson is fatter and dried or cured more like salami. We won't go into the subtleties of saucisson sec and how that differs from saucisse.
The only sausages I don't like are the ones I encounter on the way to the butchers. There they are on the pavement every day. I think I know which dog owners kick their dogs out each morning and don't clear up and I am tempted to collect an offering and put it on their step to see how they like treading in it. I once counted 27 crottes between our house and the shops, a distance of only 300 metres! The Council clean up regularly but that is not the point. I notice that in Paris the dog patrols were cut back so people would have to take more responsibility. I am all for that!