Not the Louisiana andouille, of course. The sausage I am talking about is the size of a nice fat weisswurst. It's made of smoked chitterlings and had a taut, pale skin which gently splits as the sausage is grilling. I would serve it hot with some good mustard and a heap of frites. If I could find it. The "French Butcher" on 3rd Ave (between 22 and 23) thought he might be able to get it for me, but no luck yet.
Oh yeah, raw from a store or cooked is fine.