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.