French sausages

thumb|Cervelat cut in pieces typically used for Wurstsalat thumb|Cervelas ''à l'alsacienne'' with cheese and bacon Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally.

thumb|Barbecued andouillette from Troyes thumb|Andouillette in aspic from [[Troyes on sale at a charcuterie in Montmartre, Paris]] Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. thumb|Andouillettes as served by Le Mercière, a traditional bouchon in Lyon

thumb|French andouille from Guémené-sur-Scorff, [[France]]

A chipolata ( (British) or (American)) is a type of small sausage, usually containing minced pork, or sometimes minced chicken.

thumb|Saucisson hanging to dry

French sausage

type of sausage

thumb|Boudin noir, before cooking

thumb|right|Ostrich crépinettes A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened.

250px|thumb|A dish made with diots