(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
A Cajun sausage normally made with pork, rice, and seasonings.
Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking.
boo da(n)] Sausage made with cooked rice and deliciously seasoned ground pork
A delicate side dish prepared with forcemeat.
delicacy of stuffed buffalo intestines. Also "boudie".
Sausage prepared by stuffing forcemeat of buffalo into the large intestine of the animal. Cooked by boiling or frying.
Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings. In Louisiana it is made with pork, rice and onions.
Cajun pork blood and rice sausage, hickory seasoned. The proportion of blood to rice makes it "white" or "red" boudin.
A Cajun sausage with cooked rice mixed into the stuffing.
technically, a meat sausage, but generically any sausage-shaped mixture.
