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