Andouillette: French Pig-Colon Sausage

I discovered the (in)famous French sausage “Andouilette,” in an article at the Times Online (UK), which begins:

“I would never have discovered Troyes, a beautiful medieval town of timber-framed buildings, were it not for a pale, lumpy sausage made from pigs’ intestines that smells like a pissoir….”

Read the article

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Definition: pis·soir (pis-wahr): A public urinal located on the street in some European countries.
[French, from Old French, from pissier, to urinate]

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The author of the Wikipedia article about the sausage has a somewhat different take on Andouilette:

French andouillette, on the other hand, is an acquired taste and can be an interesting challenge even for adventurous eaters who don’t object to the taste or aroma of feces. It is sometimes eaten cold, as in picnic baskets. Served cold and sliced thinly, the smell, taste, and texture may be mistaken for an andouille [a milder, less stinky sausage], but on closer inspection the texture is considerably more rubbery and the meat has a more feces-like flavor. By contrast, many French eateries serve andouillette as a hot dish, and foreigners have been repulsed by the aroma, to the point where they find it inedible (see external links). While hot andouillette smells of feces, food safety requires that all such matter is removed from the meat before cooking. Feces-like aroma can be attributed to the common use of the pig’s colon (chitterlings) in this sausage, and stems from the same compounds that give feces some of its odors. (source)