Pronunciation: [boo-DAHN BLAHN; boo-DAHN BLAHNGK]
1. A delicate sausage, similar to a quenelle in texture, made with pork, chicken, fat, eggs, cream, breadcrumbs and seasonings. It is most often gently sautéed and served hot. The term is French for "white pudding." 2. In Louisiana, boudin blanc is a sturdier sausage made with pork, rice and onions.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.