Toulouse and Andouillette sausages

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Posted at 10:29AM, 17 June 2008 by Graham Holliday - Blogger

Toulouse, more than just a sausage, it's my home. The pink city's most famous export is an anaconda of a sausage, a seemingly simple mishmashmosh of pork, salt, pepper, nutmeg with a touch of Toulousaine pazazz.

It's a sausage that travels. You don't have to rummage far through the supermarket fridge to find a British Toulouse sausage. And it's good stuff. The thin version packs less welly than the thick rendition
and you can now see the French export appearing at some British farmer's markets. In Bexhill-on-Sea the Happy Pig Company sell their very own version along with Breton and Normandy sausages. And apparently it's the real deal,

"A number of people were asking us if we would do sausages like they have in France - so we went there. We toured around Northern France and eventually hit upon the classic little French man in his charcuterie.

After about four hours drinking Armagnac, he finally gave us his recipes for genuine French sausages," says Keith Beard, one of the founders of the company.

...there is one sausage that doesn't travel so well. In fact, I've never seen this one in a British supermarket and the day I do I'll know the French have invaded.

As good as Toulouse sausages are, and I'm sure the Happy Pig Company's very own version is a corker, there is one sausage that doesn't travel so well. In fact, I've never seen this one in a British supermarket and the day I do I'll know the French have invaded.

It's Andouillette and, not to put too finer point on it, it absolutely stinks and we're not talking good stink. It reminds me of the gentlemen's toilet in a Hanoi cafe I used to frequent. There was no toilet, just a wall. Enough said. And that's what Andouillette smells like. A bad toilet.

It all makes sense when you know what it's made from - a pig's colon. As Wikipedia puts it,

"The aroma is due to the pig colon (chitterlings) utilised in the sausage, which incorporates some of the same compounds that contribute to the odour of excrement."

Alors... would you eat a sausage that requires a clothes peg? Believe it or not, the sausage tastes pretty good. Do you think you'll be barbecuing Andouillette this summer? What's the stinkiest supper you've had?

Comments

Caroline

20 June 2008, 3:38PM
Caroline

Stinkiest food? I reckon it's got to be Munster cheese! http://en.wikipedia.org/wiki/Munster_(cheese)

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jeanettemp

25 June 2008, 10:57PM
jeanettemp

Toulouse sausage is probably the closest you can find to a reasonably good English style sausage in France. As for Andouillette; it doesn't smell that bad. I've tried it and I don't like it, but feel left out when I see others tucking in. It's all a question of taste. I'd like to try some of that Munster cheese, though...

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dagswe21

21 August 2010, 2:36PM
dagswe21

Well now I consider myself to be a reasonable 'foodie'; I will try just about anything (within reason!). I have eaten unidentifiable stews in Chinese villages, unusual meets in agricultural corners of Italy, and 'interesting' chowders in small U.S diners, at the back of beyond. BUT, nothing prepared me for the Andouillette which I tried for the first (and, I assure you, last) time, last week. It smells, and tastes, simply hideous. The description above, and clip from Wikipedia, really are huge, complimentary understatements. My poor sis said she would just eat the accompanying green beans. However, a splash of sauce from the sausage had touched them, and this was enough to make her gag on the first bean. My sis, btw, is better travelled and even more gastronomically adventurous than I. It really is that bad. Do not order this unless you are INCREDIBLY brave. Rest assured, you are in for a shock!

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micherromypops

5 August 2011, 8:43PM
micherromypops

I once had andouillette in the far S of France and the foregoing comments apply. HOWEVER I have just eaten Andouillette and chips in a Restaurant in N France ( Chareleville ) and it was absolutely delicious. Michel Roux (the Nth ? ) was recently asked for his favourite meal. One guess only allowed....

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Marcus

29 August 2011, 6:51PM
Marcus

On holiday in France I was wondering what to BBQ and purchased 2 andouillette not knowing what they are - but thinking they looked interesting. The yound lady at the counter seemed surprised at my choice. Sizzling on the BBQ the skins caramalised really nicely and I was looking forward to having them smothered in Dijon mustard. But when I cut in - what a pong - it totally stank (worse stink I've ever eaten). But it tasted much better than it smelt, so I went for it. I've now just found out what they are made of and so wish I hadn't!! Oh well!

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Sue Bowden

19 December 2012, 5:00PM
Sue Bowden

I'm in the Dordogne and bought andouillette de Bergerac today. All I could smell was garlic and, if you can cope with wobbly, gelatinous bits (which I can) it's lovely. Eating it cold at the moment. They must be regional as this does not resemble anything quoted by others above.

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