On the left are the soubressades, on the right are the boudins antillais, before going into the oven.
Our favorite charcutier, Doudouille, usually has some. And Mme. D. didn't disappoint yesterday. I also wanted some grilling chorizo, but she didn't have those. Instead I got a few soubressades, a spicy pork sausage that is Italian in origin, I think.
I also picked up a couple of heads of lettuce, some onions, mushrooms, and some tiny white potatoes. Don't know yet what we'll do with them, but they looked so good I couldn't resist.
We cooked both sausages in the oven (although the soubressades are already cooked and usually eaten cold, we heated them up anyway) and served them with mustard and frites, followed by a green salad.
Another delicious lunch.