Andouille de Guémené is a smoked pork chitterling sausage built from nested layers of intestine, which slices into concentric rings, and it turns up inside Rennes galettes.
The sausage comes from Guémené-sur-Scorff in Morbihan, where the technique of threading successive lengths of pork intestine one inside another produces the target-ring cross-section that distinguishes it from the coarser, chopped andouille de Vire in Normandy. It is salted, slowly smoked over beech or oak for weeks, then poached, and it is eaten cold in thin slices or warmed through. In Rennes it belongs to the crêperie repertoire more than the charcuterie board: the galette andouille, usually with apple or onion compote and sometimes melted cheese, is a standard on almost every menu in the city and one of the strongest-flavoured things on it.
