boudin

== English == === Etymology === Unadapted borrowing from French boudin. Doublet of pudding. Cf. also poutine. === Pronunciation === (UK) IPA(key): /buːˈdæ̃/, /ˈbuː.dæ̃/ (US) IPA(key): /buˈdæ̃/ (Louisiana) IPA(key): /ˈbudæ̃/ === Noun === boudin (plural boudins) A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines. A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing. A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock. ==== Derived terms ==== boudin blanc boudin noir == French == === Etymology === Inherited from Middle French boudin, from Old French boudin, of uncertain origin. Possibly from a root *bod- (“swollen”), possibly from Germanic, from Proto-Indo-European *bed- (“to swell”) (Pok. 96), from *bʰew- (“to swell”) (Pok. 98-102). This would suggest a connection with Proto-Germanic *paddǭ (“toad”). The derivation from Vulgar *botellinus, from botellus (“small sausage”), the diminutive form of botulus (“sausage, black pudding; intestine”) is disputed on phonological grounds; as the outcome of botellus is Old French boel (> modern boyau), this may instead require a Vulgar Latin *bolet(t)inus for boudin. === Pronunciation === IPA(key): /bu.dɛ̃/ === Noun === boudin m (plural boudins) (approximately) blood sausage, black pudding (inflatable) tube, ring (colloquial, derogatory) fatty, lardarse (colloquial, derogatory) ugly person (not necessarily obese) ==== Derived terms ==== boudin blanc boudin noir faire du boudin: see bouder (“to sulk”) caca boudin ==== Descendants ==== → English: boudin === References === === Further reading === “boudin”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012