I’ve always been interested in French food, and in particular in the more exotic dishes. Frog legs, snails, sweetbread (lamb’s or calf’s pancreas), calf’s head, head cheese, sheep’s testicles, lamprey, pig’s trotters, sea urchin, whelks, beef tongue, tripe, calf’s brain, that kind of stuff (not all of which I’ve eaten yet). So on my journeys of exploration I had come across French fart sausage. Some call it smelly sausage. Apparently their official name is andouillette. JUST A SMALL ANDOUILLE? ‘Andouillette?’, I hear you say, ‘but that’s just a small version of an andouille, the standard French smoked pork sausage, no?’ And until the mid-19th Century you would’ve been spot on, that’s what it was. All pics (c) BerkeleySqB, except where otherwise mentioned. 1st pic (c) Food & Wine Magazine. 2nd pic Very Gourmand. NON NON… MUCH MORE DELIGHTFUL AND/OR ABOMINABLE However, gradually it developed into something much more delightful and […]