Andouillette

Andouillettes are sausages made from the chopped small intestines of pigs mixed with bits of beef stomach stuffed into more small intestines of pigs. The flavour is as forceful as you might expect and what one might call an acquired taste, indeed a taste that some people just plain refuse to get acquainted with at all. There are two distinct styles of andouillettes: the northern ones from Champagne, which are moist and rather slippery; and the drier, stronger-tasting sort which come from Normandy. All are sold cooked, so all you need do is grill them briefly to heat them through before serving them with mashed potatoes and fried onions. A good Dijon mustard on the side is obligatory.