sabodet

A soft sausage from Lyon, made with the parboiled meat from a pig’s head, including the tongue, ears, cheeks, museau (snout), fatty pork, tongue, traditionally cooked in red wine (cuit à la vigneronne) or bouillon, and served warm in slices; some cook it en gnafron (sliced and baked with crème fraîche and Gruyère).

The name comes from its shape resembling a sabot (which can mean a pig foot as well as a clog—as in the origin of our word ‘sabotage’—derived from throwing into a machine the big wooden clogs workers used to wear).