Vosges smoked sausage · Eaten at its own fair
Andouille du Val-d'Ajol
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The fair's brotherhood, the Confrérie des Taste-Andouilles, runs a literary contest: entries must be written on butcher's paper, and the prizes are andouilles.
A thick sausage of about 60% lean pork and 40% pork stomach and intestines, smoked over beech for four to six hours; during the February Foire aux Andouilles it is served for tasting under tents set up by the village's cafés, restaurants and hotels.
Why it's made this way: It comes from Le Val-d'Ajol in the Vosges, where only the village's artisan butchers may sell it under that name, and the town's fair has been fixed to the third Monday of February since a royal ordinance of 1831.
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