A delicate sausage.
(boo dan') Hot, spicy pork mixed with onions, cooked rice, herbs. Two types: boudin blanc is pork and rice, boudin rouge is a blood sausage
Hot, spicy pork (sometimes including giblets, especially liver) mixed with onions, cooked rice, herbs, and stuffed in sausage casing. Sold pre-cooked and warm at meat markets, etc. To eat boudin, cut the casing and squeeze the stuffing into your mouth.
a set-mousse sausage affair and this one gave gentle seafood tastes, lifted perfectly by a few grains of sea salt added at table