The intestine as a sausage: make an Andouillette yourself

I met the Andouillette for the first time in Beaune and fell on a trip to a wine, which for me has become at least as much a Chaacuterie trip. We stocked up with Jambon Persilée at the butcher, picnuting through rabbit terrine and gestured pork feet and ordered the notorious intestinal sausage in the local taverns.