not for the squeamish

The andouillette ...
The french answer to haggis.
Pure pork, sometimes veal.
There are two ways to prepare these sausages. The whole difference lies in the fact that the sausage retains it's skin without splitting.
1. On the grill. you have to be careful as the skin tends to split easily when it's too cooked, so best grill on a low heat.
2. Lison's recipe. Melt up alarge chunck of butter in a shallow pan. Throw in the andouillettes with an egg cup's worth of white wine, and let them simmer gently. Once the white wine has evaporated, add hallf an egg cup of calvados, and let the whole thing to simmer for another 15/20 minutes.
Simple no?
Obvioulsly, they must be accompanied with forked mashed potatoes.