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blood and chard sausage


Also known as gogue angevine, this speciality is made of offal, pig’s blood, chard and sometimes other vegetables, and cream.

It originated in the ancient region of the Acensis, on the right bank of the Loire, facing Anjou. Stuffed in a large pig intestine, it resembles a big boudin noir.


Pays de la Loire

Text © Dana Facaros

Image by Charcuterie à l’ancienne Picherit Olivier