Smoked over fir · Caraway inside
Saucisse de Montbéliard
Photo: Christophe.Finot / Wikimedia Commons · CC BY-SA 2.5
A brotherhood of charcutiers, the Compagnons du Boitchu, has promoted it since 1977; a 'boitchu' is a local chopping cleaver for meat.
A pork sausage seasoned with caraway and slowly cold-smoked over fir and spruce; at the Montbéliard Christmas market it is grilled to order at the food stalls and eaten on the spot.
Why it's made this way: It is the sausage of the Pays de Montbéliard in Franche-Comté, protected as an IGP since 2013, and the Compagnons du Boitchu run their own stand at the town's Christmas market.
More from France
Part of World of Street Food — 3422 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.