Boudin (French pronunciation: [budɛ̃], from Middle French boud—cold cut) describes a number of different types of sausage used in French, Belgian, German, Quebec, Acadian, Creole and Cajun cuisine.
The term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood b...
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Boudin
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