boudin

American  

[boo-dan] / buˈdɛ̃ /

noun

French Cooking.

plural

boudins

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

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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

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boudin ² British  

/ budɛ̃ /

noun

1. a French version of a black pudding

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Etymology

Origin of boudin

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

Example Sentences

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

John Torode: "The stomp is really well made, I love the gravy. Your boudin blanc is a little bit grainy, it should be more of a mousse texture. It's not quite perfect but pretty good."

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

"Deep-fried, breaded balls of boudin sausage that are served with your favorite dip — traditionally a mustard cream sauce or a rémoulade."

From Fox News • Feb. 10, 2022

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)