(boo-dang). A delicate side dish prepared with forcemeat.
Boudin (budɛ̃, from Middle French boud—cold cut) describes a number of different types of sausage used in French, Belgian, German, Quebec, Acadian, Creole, Austrian and Cajun cuisine. ==Types== ==In the United States== The term `boudin` in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not .....Found on http://en.wikipedia.org/wiki/Boudin
geological term used for structures formed by extension, where a rigid tabular body such as a bed of sandstone, is stretched and deformed amidst less competent beds. See also Boudinage.Found on http://en.wikipedia.org/wiki/Glossary_of_geology
Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking.Found on http://www.encyclo.co.uk/local/22282
technically a meat sausage, but generically any sausage-shaped mixture.Found on http://www.patriciawells.com/glossary/
technically meat sausage, any sausage-shaped mixtureFound on http://www.slowtrav.com/france/restaurants/glossary.htm
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