Another cheesy bargain

[Blaze]

Andouille has to be the most revolting thing on this earth. The buffet lunch at the Ecole Navale in Brest offered andouille every day and always remained untouched. OH asked why they continued to serve it and was answered with a Gallic shrug

[Yonner]

Yup, when you smell these things you're left in no doubt what the animal concerned used the parts for.

[L Austin France]

Andouille has to be the most revolting thing on this earth. The buffet lunch at the Ecole Navale in Brest offered andouille every day and always remained untouched. OH asked why they continued to serve it and was answered with a Gallic shrug

Probably served up the same untouched stuff every day for months.
I doubt any mould would dare grow on it & it couldn't smell any different if it had been 'gone off' for weeks.

[Blaze]

I doubt any mould would dare grow on it & it couldn't smell any different if it had been 'gone off' for weeks.

[rabbit]

Andouillette is popular in these parts. I’d try most things once but not this. I believe it is made from the upper colon. Connoisseurs are said to relish the fecal odour. yuk!

[Sparkle]

Back in the summer we had our usual village picnic fete - one drink is given out to all for free and then you share your picnic and/or take whatever you like and cook it on the supplied BBQ. In advance of the day we were invited to sit with our local french neighbours (which was good cos the english table of 8/10 were allocated the corner of the tent and we didn't want to be isolated with them ). One of our neighbours supplied all the meat ie lamb chops and andouille. I don't like to be rude (usually) but myself & OH did refuse the andouille & so we were given two lamb chops. The chappy sitting opposite said to us that he didn't want the andouille but was persuaded by others who said it's how it's cooked that makes the difference so on being persuaded to try it he thought he'd better as he's French. When it was delivered to his plate he looked across at us and then picked up a jar of mustard and covered the whole top of it in mustard then looked across at us again, grimaced and tucked in with a large glass of water which he gulped down and when the fete finished he said to us that was the last time he would agree to eating andouille

[MAD87]

It's very popular here in Limousin but I've no intention of trying it either. I do love boudin noir though.

[Chappers51]

I love boudin noir, as did Freddy! Today is the start of this year’s soupe de boudin which our butcher prepares every Wednesday until the end of March.
However, it’s a tossup between boudin and black pudding for me, coming from Lancashire an not too far from Bury. I’m

[Pathca]

Good old Bury black pudding yummy

[Chappers51]

I thought you might be another person who’d appreciate it, Pathca.