boudin

Etymology
. . Cf. also.

Noun

 * 1) A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
 * 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.
 * 1) A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
 * 2) A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.
 * 1) A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.

Etymology
, from, of origin. Possibly from a root, possibly from , from (Pok. 96), from  (Pok. 98-102). This would suggest a connection with 🇨🇬.

The derivation from Vulgar, from , the diminutive form of is disputed on phonological grounds; as the outcome of  is  (> modern ), this may instead require a Vulgar Latin *bolet(t)inus for.

Noun

 * 1)  blood sausage, black pudding
 * 2) (inflatable) tube, ring
 * 3)  fatty, lardarse
 * 4)  ugly person (not necessarily obese)
 * 1)  ugly person (not necessarily obese)

Derived terms

 * : see
 * : see
 * : see