Brittany’s little Île de Molène, queen of its own mini archipelago, is famous for this sausage filled with pieces of pork, traditionally cut with a knife and then smoked on smouldering dried algae. In Breton it’s called Pikolenn.
For a genuine Breton meal, serve it with Molène’s local potatoes, pigouilles, or with sauerkraut mixed with edible algae de mer.
Another unusual Breton sausage, saucisse de Ouessant is smoked on peat.
Image by Camille Oger