a taste of Lyon

Picture this: someone blows up a pig intestine like a balloon until it takes the shape of a sausage casing. Then he/she stuffs said casing with more chopped up (and very well rinsed) intestines before tying up bothΒ ends with string, cooking it, slathering on some mustard sauce, and calling it andouillette.

Now picture this: Jacqueline (me) doesn’tΒ knowΒ what andouillette is but thinks — what the hec I’m gonna be adventurous YOLO, am I right? — and decides to order it. And eat it. And subsequently google it because, you know, it didn’t taste exactly like normal sausage. In fact, it was oddly pink and chewy.

SURPRISE!Β Never thought you would have intestines in your intestines, did you? Well, there’s a first time for everything.

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