TheGuémenéandouille sausage is different from others in that the large pig intestines are rolled up in layers and marinated in brine, then inserted into a cow's intestinal skin. The charcuterie is then drained and smoked over oak or beech wood, before being hung for several weeks.
Brown in colour, the Guémenéandouillecan be eaten cold as a starter, with some bread and butter or a green salad, or hot, served with good mashed potatoes. In general, people like to eat it accompanied by a bowl of dry Breton cider.
The Guémenéandouillehas been highly successful since the 18th century,and is celebrated each year on the last Sunday in August at Guémené-sur-Scorff, at the Pardon ofOur Lady of La Fosse. This is when you can attend the Andouille Festival organised by the Guémené Andouille Brotherhood (Confrérie des Goustiers de l'Andouille de Guémené).