A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
A spiced, heavily smoked Cajun pork sausage, often made from the entire gastrointestinal system of the pig.
A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
Andouille (US: ann-DOO-ee; French: [ɑ̃duj]; from Vulgar Latin verb inducere, meaning ) is a smoked sausage made using pork, originating in France.
‘to lead in’;
A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.
Boudin (French pronunciation: [budɛ̃]) are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.