The real Andouille de Guéméné

Breton delicacies - Andouille sausage from Guémené.

Heir to a centuries-old Breton charcuterie tradition, andouille sausage from Guémené (Morbihan) is adorned with black skin and beige-pink flesh.

Composed of pork chitterlings (casings), it is a smoked andouille recognizable by its concentric circles, the result of a specific assembly which consists of threading the chitterlings on top of each other, from the narrowest to the widest.

Star of Breton gastronomy, it is eaten cold as a starter or hot as a main course.

Confuse your taste buds with the unique and delicately woody taste of this artisanal recipe.

Tasting a traditional andouille sausage for the first time is a surprising sensory experience. It exhales an intoxicating woody smell. Its dark, irregular dress sparse with a delicate gray veil is a guarantee of excellence.

But you have to taste it to truly become aware of its royal singularity. The taste buds go wild in front of this explosion of complex flavors, refined and raw at the same time, which unquestionably give it its queen status.

Breton sausage or the real taste of happiness?!

Its popularity is measured by the length of its often endless queues. Moreover, every August, it is at the heart of the festivities during the Interceltic Festival of Lorient and the very institutional Andouille Festival of Guémené-sur-Scorff. From the youngest to the oldest, a joyous fauna settles around large tables to taste an andouille-mashed potatoes, a grilled andouille with onions, a galette with andouille...

The general good mood, lively discussions, laughter... What if the true power of sausage was simply to make us happy?