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gogue
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.
Text © Dana Facaros
Image by Charcuterie à l’ancienne Picherit Olivier