different between boudin vs livermush

English

Etymology

Borrowed from French boudin. Doublet of pudding.

Pronunciation

• (UK) IPA^(key): /bu??dæ?/, /?bu?.dæ?/
• (US) IPA^(key): /bu?dæ?/

Noun

boudin (plural boudins)

1. A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
   • 1995, Frank Bradley, International Marketing Strategy, Prentice Hall PTR

     Eurohucksters will find it difficult to wean the sausage lovers of Liége away from their bursting black Belgian boudins and toward Birmingham's humble bangers. Beer hawkers should fare no better.

   • 2002, Alan Davidson, The Penguin Companion to Food, Penguin Group USA, page 98:

     The principal French boudin competition is held every year at Mortagne-au-Perche in Normandy, attracting hundreds […]

   • 2017, Jonathan Meades, The Plagiarist in the Kitchen: A Lifetime's Culinary Thefts, Unbound Publishing (?ISBN):

     In general the softer, mousse-like texture of French boudins is the more appropriate in this instance.

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.
   • 1968, I. M. Stevenson, A Geological Reconnaissance of Leaf River Map-area, New Quebec and Northwest Territories:

     Formation of boudins

     Although the shape of the greenstone bodies resembles in many ways that of boudins as described elsewhere (Cloos, 1946, 1947; Ramberg, 1955; Jones, 1959), the shape of the greenstone bodies is believed to be ...

   • 1986, David P. Gold, Carbonatites, Diatremes, and Ultra-alkaline Rocks in the Oka Area, Quebec: May 22-23, 1986

     However, discordant dykes, locally disrupted in boudins, attest to both late dykes and post-crystallization movement of the carbonate rocks. Some of those boudins are interpreted as immiscible silicate blebs in carbonatitic melt […]

   • 1994, A. Thomas, Nicholas Culshaw, Kenneth L. Currie, Geological Survey of Canada, Geology of the Lac Ghyvelde-Lac Long Area, Labrador and Quebec

     Small bodies of mafic to ultramafic rocks occur as boudins or sills up to 7 km long within the gneiss.

   • 1995, Northeastern Geology and Environmental Sciences:

     The blocks do not penetrate the leucogneiss foliation that surrounds them, and the result is a single boudin with a composite core.

Derived terms

• boudin blanc
• boudin noir

French

Etymology

From Middle French boudin, from Old French boudin, of uncertain origin. Possibly from a root *bod- (“swollen”), possibly from Germanic, from Proto-Indo-European *bed- (“to swell”) (Pok. 96), from *b?ew- (“to swell”) (Pok. 98-102). This would suggest a connection with Proto-Germanic *padd? (“toad”).

The derivation from Vulgar *botellinus, from botellus (“small sausage”), the diminutive form of botulus (“sausage, black pudding; intestine”) is disputed on phonological grounds, namely that the outcome of *botellinus being Old French boel (> modern boyau) rather than *boudin, which instead would require a Vulgar Latin *bolet(t)inus.

Pronunciation

• IPA^(key): /bu.d??/

Noun

boudin m (plural boudins)

1. (approximately) blood sausage, black pudding
2. (inflatable) tube, ring
3. (colloquial, derogatory) fatty, lardy (person)

Derived terms

• boudin blanc
• boudin noir
• faire du boudin: see bouder (“to sulk”)

Descendants

• ? English: boudin

References

Further reading

• “boudin” in Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

English

Etymology

liver +? mush

Noun

livermush (uncountable)

1. A food, common in the Southern US, produced from pig liver and cornmeal and sometimes spices, typically sold in loaves, slices of which are then fried before consumption.

See also

• scrapple

Anagrams

• Hilversum