Boudin

Boudin, black pudding in English, is essentially pig’s guts filled with blood and other ingredients, such as onions, spinach, etc. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québec, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. The Anglo-Norman word boudin meant 'sausage', 'blood sausage', or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). The English word pudding probably comes, via the Germanic word puddek for sausage, from boudin. Some modern chefs, such as John Folse and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, to whom they attribute the first mention of boudin noir in the Apicius.

Source: Wikipedia