boudin

thumb|Boudin noir, before cooking

Wikidata facts

Subclass of: blood sausage
Image: Boudins noir et blanc au marché de Noël de Bruxelles.jpg

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Commons category: Boudin

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Encyclopedic overview

7 sections

Contents

Etymology
Types
In the United States
"Le Boudin"
See also
References
External links

thumb|Boudin noir, before cooking

Boudin () is a category of sausage - typically blood sausage - found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc contain no blood but retain the name.

Excerpted from Wikipedia’s “boudin” article, available under the CC BY-SA 4.0 licence.

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