This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
Saucisse de Molène
smoked ‘algae sausage’
Brittany’s little Île de Molène, queen of its own mini archipelago, is famous for the eponymous 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 Saucisse de Molène with Molène’s local potatoes, pigouilles, or with sauerkraut mixed with edible algues de mer.
Another unusual Breton sausage, saucisse de Ouessant, is smoked on peat.
Text © Dana Facaros
Image by Camille Oger