You should cook it in a mustard and beer (or wine) sauce, and get one from a reputable source near Lyon. Anything else is unacceptable (jk here, do what you want). Still has a singular smell, but better than venison in my opinion. And I wish sewers would smell like that.
Also, the link mentions andouille and not andouillette, which have barely anything in common.

[–] GombeenSysadmin@feddit.uk 2 points 11 months ago (1 children)

Merci beaucoup. I really did think it was a sausage, hence the frying. I like a lot of strong flavours from other cuisines, strong cheeses, fish sauce, stuff like that. But I just found this eye-watering!

And I swear to god the link used to say andouillette, either that or my brain combined the “andouille et”!

[–] Camus@jlai.lu 2 points 11 months ago (1 children)

And I swear to god the link used to say andouillette, either that or my brain combined the “andouille et”!

Non non, j'ai modifié le lien

[–] GombeenSysadmin@feddit.uk 3 points 11 months ago

Ah merci, je ne deviens pas sénile!