boudin
Sign in to savethumb|Boudin noir, before cooking
Article
7 sectionsContents
- 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.