Why Don't We Know Much About French Sausages?

Re:Why Don't We Know Much About French Sausages? (lleechef)

Wed, 06 Mar 2013 16:55:13 GMT

A real choucroute Alsacienne is a thing of beauty and a gastronomic delight.... all the sausages, the pork pieces, fresh and smoked, the wonderful sauerkraut........accompanied by an Alsacian white wine in their distinctive green-stemmed glasses........superb!

Re:Why Don't We Know Much About French Sausages? (FriedClamFanatic)

Wed, 06 Mar 2013 16:10:42 GMT

Foodbme...........so true! Seldom saw sauerkraut in France other than there. And since the area has ping-ponged back and forth over the centuries in terms of ownership, it's a delightful area to sample foods........and...........OMG....the Wines!

Re:Why Don't We Know Much About French Sausages? (Foodbme)

Wed, 06 Mar 2013 09:14:27 GMT

FriedClamFanatic

If you have ever had the charcuterie in Alsace ( I have.many times), you would wonder why none of this seems to show up over here....same is true of Portuguese sausage except in select areas of the US( notably NE, FL and CA)

With Alsace being close to Germany, maybe some of that transferred over from their neighbors.
The Alsace cuisine is influenced by French & German Cuisine's.

Re:Why Don't We Know Much About French Sausages? (FriedClamFanatic)

Wed, 06 Mar 2013 08:49:46 GMT

If you have ever had the charcuterie in Alsace ( I have.many times), you would wonder why none of this seems to show up over here....same is true of Portuguese sausage except in select areas of the US( notably NE, FL and CA)

Re:Why Don't We Know Much About French Sausages? (lleechef)

Tue, 05 Mar 2013 17:45:40 GMT

There are many French sausages that are available only locally. For example, boudin noir (made with pig blood) is only found in the North (Nord) and the Rosette de Lyon is only found in the area of Lyon. We think we have a good selection of French cheeses here but we really don't. Again, many are only local or cannot be imported because they are made with whole unpasturized milk. Some of my favorite French cheeses, Maroilles and Boulette d'Avesnes are not available here. I have been able to find merguez at Whole Foods but it's not quite the same.

Re:Why Don't We Know Much About French Sausages? (agnesrob)

Tue, 05 Mar 2013 16:20:47 GMT

Merguez was the first sausage I thought of. I think you're right, I think of boudin and Andouille as being from the United States.

Re:Why Don't We Know Much About French Sausages? (MilwFoodlovers)

Tue, 05 Mar 2013 16:17:11 GMT

When we go to a French restaurant for charcuturie, we often get slices of French salame or saucisson. The salame tastes very garlicky and it really rocks. Besides the ones you mentioned they do a nice lamb sausage called Merguez. I'm guessing that besides Canada and Louisiana, there just weren't that many immigrants from France probably because of their democracy.

Why Don't We Know Much About French Sausages? (Foodbme)

Tue, 05 Mar 2013 00:14:16 GMT

Aside from Andouille and Boudin, (Which I thought were originated in Louisiana but I guess came from France), Why don't we know much about other Sausages from France?
We know about their cheese, wine, breads, pastries and pate's but very little about their encased meats.
We know all about the Sausages from England, Germany, Poland, Hungary, Greece, Italy, The other Middle European Countries, but very little about the Sausages from France.
Any French Sausage experts out there that can enlighten us?
(Maybe it's because we can't pronounce the names!)