Sat Jul 15, 2023 11:26 pm
#1973571
Micromouse wrote:PeteSpencer wrote:Rob P V2.0 wrote:And now to the main purpose of this leg of the trip. An AAAAA Adouillette served in the town of origin
Rob P V2.0
Eeeeeuwww!
Clothespeg at the ready I hope![]()
French coarse-grained sausage made from the intestine !!!!of pork, pepper, wine, onions, and seasonings.
Although it does look more appealing than that green stuff you have on the plate.
It was the stink that put me off when I cut into my first (and last) Andouillette in a gorgeous little family restaurant on the coast in Normandy many years ago .
That and the cut cross section clearly showing what it was filled with !

I literally couldn’t touch it and had to take a walk outside for fresh air while the waiter took it away un touched .
Hence the ‘clothespeg’ comment : it reminded me of the smell in my village infants school in the depths of Cambridgeshire in the 50s when the lorry came to empty the Elsans in the bogs.

In my French school near Bordeaux age 11 ´andouille’ was a pejorative term directed at one’s enemies, loosely translated as ‘sh it-bag’.
Pretty apposite .

T6Harvard liked this
Pete S as was
‘Work in progress’.
‘Work in progress’.
