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Traditional French sausages for cassoulet and other dishes

http://www.enjoyfoiegras.com/products/specialty-sausages.html Andouillette, boudin noir (blood sausage), boudin blanc, saucisse de Toulouse. 

Boudin Blanc is a traditional French sausage made with chicken & pork, milk and a touch of Cognac.

Boudin Noir is a traditional South of France blood pudding sausage made of pork blood, pork snouts, onions and spices.

Andouillette is a traditional French sausage made with a blend of pork chitterlings and pork stomach, mustard and spices.

Morteau sausage is a traditional pork sausage smoked with pinewood from the Franche-Comte area (Jura, Doubs, Haute Saone and Territoire of Belfort).

Saucisse de Toulouse is a traditional South of France pork sausage. Great for Cassoulet.

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