A square of soft cheese made with cow's milk, similar to Neufchâtel. It has an even, smooth paste. The curds are uncooked and it is made with whole milk. The cheese is in 5 cm (2") square slabs.
A type of large, smoked, slicing sausage usually made from pig’s large intestine filled with strips of chitterling and stomach and highly seasoned with pepper. They are sold ready cooked and are usually served cold as an hors d'œuvres. The two truly authentic andouilles are from Vire and Guéméné. Now common in Cajun cuisine.
An andouille sausage made with pork meat and tripe, chitterlings, pepper and spices mixed with pork fat and marinated in wine and herbs. It is then smoked and boiled in water before serving.
An andouille sausage, generally made from pig’s large intestine filled with strips of chitterling and stomach. They are sold ready cooked and are usually served cold as an hors d'œuvres.
An andouille sausage containing approximately half pork meat, the rest consisting of chitterlings, tripe and seasonings.
A large andouille sausage. On slicing, it has the appearance of concentric circles as it is made from tubes of intestine of ever decreasing size. The sausage is then dried, smoked and finally steamed.
An andouille sausage of shoulder and breast of pork. Unusually, it contains no intestines. It is a raw sausage and is sometimes spiced.
An andouille sausage of calf mesentery and belly pork cut into strips and salted, then mixed with a variety of seasonings, wines, herbs, possibly onions and mushrooms. Cooked with aromatic vegetables and left to cool in the water.
