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

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