Have you tried andouillette? I had it hot once in Saumur with mustard sauce and managed my way through it. My friend who lives there swears by it. Says once you get the taste you'll love it for life. I haven't got the taste.
Also had some served to me that was cold and slightly pickled as part of a charcuterie plate in Lille. It smelled so vile I never got the courage up to put it in my mouth. The plate included some quite wonderful foie gras. What sort of nut job puts those two things on the same plate?