Andouille de Guémené

Andouille de Guémené is a smoked pork sausage from Guemene-sur-Scorff in northwest France. It is made with chitterlings (pig intestines and stomach), about 20-25 to be precise, that are pulled over one another, making for a 60 cm (24") long sausage about 6-8 cm (2-3") in diameter.

Making the sausage has several stages: salting and sorting, assembling (emptying and degreasing), smoking over beech wood, drying (from several weeks to up to nine months), and cooking in a hay-flavored stock. It was created in 1930 by Joseph Quidu, the son of a local farmer, and has a characteristic appearance of concentric rings when cut.

It is cut into slices for serving and eaten as is, cold, or grilled or cooked and served with mashed potatoes, buckwheat crepes, and fish.