A type of French or Cajun sausage made with pork meat and offal, seasoned with spices and often blood; a pork-based charcuterie product.
From French 'boudin,' derived from Old French 'boudine,' related to Latin 'botellus' (sausage). The word traveled to Louisiana through French colonization and became central to Cajun cuisine.
Boudin is one of those words that traveled from medieval France to Louisiana and stayed—it's living history in food form, and Cajun boucheries (butcher shops) still make it the traditional way that goes back centuries!
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