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  • boudin
    boudin
    noun
    a blood sausage boudin noir or sometimes a white sausage boudin blanc, made of chicken, pork, or veal.
  • Boudin
    Boudin
    noun
    Eugène (øʒɛn). 1824–98, French painter: one of the first French landscape painters to paint in the open air; a forerunner of impressionism

boudin

American  
[boo-dan] / buˈdɛ̃ /

noun

French Cooking.
boudins plural
  1. a blood sausage boudin noir or sometimes a white sausage boudin blanc, made of chicken, pork, or veal.


Boudin 1 British  
/ budɛ̃ /

noun

  1. Eugène (øʒɛn). 1824–98, French painter: one of the first French landscape painters to paint in the open air; a forerunner of impressionism

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

boudin 2 British  
/ budɛ̃ /

noun

  1. a French version of a black pudding

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of boudin

1795–1805, < Louisiana French, French: sausage; Old French, of obscure origin

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Laughter and smoke from boudin and BBQ chicken drifted out across the bayou.

From The Wall Street Journal Jun. 21, 2026

During the festival, food available on site includes crawfish bread, pecan catfish meuniere and catfish almondine, cochon de lait and turducken po-boys, boudin, crawfish étouffée, jambalaya, crawfish Monica and shrimp and grits.

From Seattle Times Apr. 24, 2024

So Wynne's semi-final sausage brought back memories of his family travelling to Brussels at Christmas time and having boudin blanc.

From BBC Sep. 9, 2023

There's a dish called boudin — which we, initially, for the longest time thought was called "boo-din."

From Salon Feb. 19, 2023

The boudin of course all Paris has for supper on the night before the great Christmas feast:— Consommé de Volaille au fumet de Céleris.

From The Gourmet's Guide to Europe by Newnham-Davis, Lieut.-Col. (Nathaniel)

They settled in Hyde Park, Chicago, where they also raised Chesa Boudin, the son of comrades who were serving long prison terms.

From The Wall Street Journal May 29, 2026

Chesa Boudin is the former district attorney of San Francisco and the executive director of the Criminal Law & Justice Center at UC Berkeley School of Law.

From Los Angeles Times May 6, 2026

A recent study by researchers at the University of North Carolina at Chapel Hill and at the University of California, Berkeley, found that Krasner and Bragg are more well known than Gascon, Schmidt, or Boudin.

From Slate Nov. 7, 2025

During her time in prison, Boudin expressed remorse and worked to help inmates with AIDS.

From Seattle Times Apr. 10, 2024

One of the team, Leonard Boudin, explained to Ellsberg that to prove espionage, the government would have to show that Ellsberg had damaged national security—something Ellsberg obviously didn’t feel he’d done.

From "Most Dangerous: Daniel Ellsberg and the Secret History of the Vietnam War" by Steve Sheinkin

Originally, boudins were certain of the intestines of the buffalo.

From Time Magazine Archive

When the buffalo became extinct in the East, it was found that the boudins of hogs were equally good.

From Time Magazine Archive

The latter, tough as he was, furnished us an excellent supper from his tongue, hump-ribs, boudins, and marrow bones, and we all lay down to sleep and dream of the sports of to-morrow.

From The Hunters' Feast Conversations Around the Camp Fire by Reid, Mayne

Serve the boudins in a circle with the gravy round.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day.

From Made-Over Dishes by Rorer, Sarah Tyson Heston

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