boudin

noun

1. A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.

   “Eurohucksters will find it difficult to wean the sausage lovers of Liége away from their bursting black Belgian boudins and toward Birmingham's humble bangers. Beer hawkers should fare no better.”

   “The principal French boudin competition is held every year at Mortagne-au-Perche in Normandy, attracting hundreds […]”

   “In general the softer, mousse-like texture of French boudins is the more appropriate in this instance.”

2. A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
3. A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.

   “Formation of boudins Although the shape of the greenstone bodies resembles in many ways that of boudins as described elsewhere (Cloos, 1946, 1947; Ramberg, 1955; Jones, 1959), the shape of the greenstone bodies is believed to be ...”

   “However, discordant dykes, locally disrupted in boudins, attest to both late dykes and post-crystallization movement of the carbonate rocks. Some of those boudins are interpreted as immiscible silicate blebs in carbonatitic melt […]”

   “Small bodies of mafic to ultramafic rocks occur as boudins or sills up to 7 km long within the gneiss.”

   “The blocks do not penetrate the leucogneiss foliation that surrounds them, and the result is a single boudin with a composite core.”