Plan B Forum

Daisy wrote: France is very welcoming to dogs, they're welcomed into most bars and restaurants often getting served their bowl of water before we get our drinks.

Watch out, you may bump into rubato there

Andouillette: French Pig-Colon Sausage

I discovered the (in)famous French sausage “Andouilette,” in an article at the Times Online (UK), which begins:

“I would never have discovered Troyes, a beautiful medieval town of timber-framed buildings, were it not for a pale, lumpy sausage made from pigs’ intestines that smells like a pissoir….”

French andouillette, on the other hand, is an acquired taste and can be an interesting challenge even for adventurous eaters who don’t object to the taste or aroma of feces.[There are such people?] It is sometimes eaten cold, as in picnic baskets. Served cold and sliced thinly, the smell, taste, and texture may be mistaken for an andouille [a milder, less stinky sausage], but on closer inspection the texture is considerably more rubbery and the meat has a more feces-like flavor. By contrast, many French eateries serve andouillette as a hot dish, and foreigners have been repulsed by the aroma, to the point where they find it inedible (see external links). While hot andouillette smells of feces, food safety requires that all such matter is removed from the meat before cooking. Feces-like aroma can be attributed to the common use of the pig’s colon (chitterlings) in this sausage, and stems from the same compounds that give feces some of its odors. (source)

Daisy wrote:Did I ever tell of the "Sausage that made me cry"?

We accidentally bought Andouillette sausage, and within moments of it hitting the pan the smell of frying intestines had me crying retching and heaving... It stank out the caravan so bad we had to sleep in the awning.

It tasted so bad even the dogs refused to eat it.

Andouillette

From Wikipedia, the free encyclopedia


Not to be confused with Andouille.

Andouillette (French pronunciation: ​[ɑ̃dujɛt]) is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter, and stronger in scent when the colon is used. True andouillette is rarely seen outside France and has a strong, distinctive odor related to its intestinal origins and components. Although sometimes repellant to the uninitiated, this aspect of andouillette is prized by its devotees.