- 4 medium onions
- 250 g chard leaves
- 250 g spinach leaves
- 250 g lettuce leaves
- 250 g fatty bacon
- 1 tablespoon lard
- 1 pinch cinnamon
- 1 pinch all-spice
- 10 cl thick fresh cream
- 25 cl pork blood
- 1 extra-wide hog casing
- Butter, as needed
- Salt and pepper, to taste
Hailing from the Anjou region, Angevin Gogues are hearty blood sausages blending fatty bacon, cream, and fresh greens like chard, spinach, and lettuce—a true charcuterie gem from French regional traditions.
Difficulty: Medium (3/5)
- Peel and finely chop the onions, place in a bowl. Trim, wash, and pat dry the chard, spinach, and lettuce leaves. Chop them and add to the onions. Season with salt and pepper, cover, and let stand overnight.
- The next day, heat the lard in a casserole dish, add the chopped mixture, and cook over very low heat for a few minutes. Remove from heat and transfer back to the bowl.
- Cut the fatty bacon into small cubes and gently melt in a frying pan without browning. Add to the vegetables, mixing in 1 pinch cinnamon and 1 pinch all-spice. Stir in the fresh cream and pork blood. Mix well and adjust seasoning.
- Stuff the mixture into the well-washed hog casing, tied at one end. Tamp down firmly and twist every 10 cm to form sections.
- Bring a large pot of salted water to a boil, add the gogues, and simmer for 30 minutes without boiling vigorously. Prick them when they float to prevent bursting.
- Drain carefully, cool completely, and refrigerate for 1 hour to firm up. Slice thickly.
- Melt butter in a large frying pan, brown slices gently on both sides, and serve with mashed potatoes.
Enjoy cold with vinaigrette salad, or for Easter, fry with pork liver slices—a cherished tradition.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
