A Conversation for Sausages
chorlton Started conversation May 16, 2001
You mention the french sauçisson, but I have to add the "andouillette" to the list of French 'specialities'. The andouillette is similar to the British banger but is less... how can I put this... processed. This means that when you cut it open, great big tubes of gristle and springs burst forth in the manner of a joke snake in a tin. The joke stops when you have to actually eat it.
Key: Complain about this post