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Boudin (.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}French pronunciation: ) is a category of sausage - typically blood sausage - found in several French-speaking cultures. The added ingredients vary in…
Cultures, Types & In the United States
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french blanc pork cajun sausage louisiana blood made noir belgian similar cuisine also citation needed rice may meat include milk
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Boudin | is a | less common variation made from brown rice with taste similar to traditional pork boudin.Boudin balls | 0.90 | text |
| boudin blanc contain no blood but retain the name | instance of | Some variations | 0.80 | text |
| venison | instance of | or other meats | 0.80 | text |
| alligator | instance of | or other meats | 0.80 | text |
| shrimp | instance of | or other meats | 0.80 | text |
| and crawfish | instance of | or other meats | 0.80 | text |
| and can vary in spiciness.Boudin blanc de Rethel | instance of | or other meats | 0.80 | text |
| Boudin | related to "Le Boudin" | Le Boudin | 0.60 | section |
| Boudin | related to "Le Boudin" | French Foreign Legion | 0.60 | section |
| Boudin | related to "Le Boudin" | Blood | 0.60 | section |
| Boudin | related to "Le Boudin" | Legionnaires | 0.60 | section |
| Boudin | related to "Le Boudin" | The | 0.60 | section |
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