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🇫🇷Normandy, France

Andouille de Vire

Smoked sausage from Normandy with a coarse texture and strong flavor.

🇫🇷France

Andouillette à la rouennaise

Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.

🇫🇷Pays de la Loire, France

Boudin blanc aux pommes (White sausage with apples)

Boudin blanc aux pommes pairs mild white sausage with caramelized apples, pan-cooked together for a sweet-savory dish.

🇫🇷France

Chipolatas

Thin, short, mildly spiced pork sausages popular across the UK, the number one choice for pigs in blankets and a common breakfast sausage.

🇫🇷Corsica, France

Corsican Liver Sausage

Figatellu

Corsican pork liver sausage, U-shaped, often grilled, with a strong liver flavor.

🇫🇷Auvergne-Rhône-Alpes, France

Diots au vin blanc

Diots au vin blanc are Savoy sausages braised in white wine with onions, producing a tender sausage and sauce.

🇫🇷France

Dry Sausage

Saucisson sec

Cured dried pork sausage with many regional varieties, a French bar snack staple.

🇫🇷Burgundy, France

Morteau Sausage

Saucisse de Morteau

Smoked pork sausage from Franche-Comte with a wooden peg, IGP protected.

🇫🇷Lyon, France

Saucisson Brioche

Saucisson brioche bakes a Lyon sausage inside a tender, golden brioche loaf.

🇷🇪Reunion

Sausage Rougail

Rougail Saucisses

The culinary emblem of Reunion Island; smoked sausages cooked in a tomato-based sauce with chili, spices, and ginger; a type of curry made with smoked sausages; served with white rice or zembroca; a TasteAtlas-listed must-try; the dish that defines Reunionese cuisine.

🇫🇷France

White Sausage

Boudin blanc

White sausage made without blood, smooth and mild, often served at Christmas.