[boo-dan] 
[-dan; Eng. -danz] . French Cookery. | a blood sausage (boudin noir) or sometimes a white sausage (boudin blanc), made of chicken, pork, or veal. |
| bou·din also Bou·dain (bōō-dān', -dāɴ') n. pl. bou·dins also Bou·dains (-dān', -dānz') A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine. [French, from Old French bodine, intestines.] |