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!)