Boudin is a type of sausage in French and Belgian cuisine, and in Francophonic American communities.
Types include:
- Boudin noir - a blood sausage, made with pig blood and pork
- Boudin blanc - a white sausage of pork and, usually, milk
- Boudin vert - a green sausage of pork, cabbage, and kale, popular in Belgium
- Crawfish boudin - in Cajun cuisine, a sausage of crayfish tails and rice
- Gator boudin - in Louisiana, a sausage of alligator meat.
- Shrimp boudin - another Cajun dish, sausages made of shrimp and rice.
Name origin
The word boudin was present in Anglo-Norman French, where it meant sausage, blood sausage, or entrails. The origins of boudin are unclear but it may be derived from Latin botellus, "sausage", or it may be from a Germanic root.
Boudin was introduced to England by the Norman conquest in 1066, where it subsequently became may have become the basis for the English word pudding.