Last time I was in Paris, I had a cassoulet that included a wonderful sausage that seemed to be made of chopped rather than ground meat. Also, it did not have the bouncy-springy-gelatinous quality that I previously associated with sausage. It also had a remarkably intense, "meaty" flavor--more like eating roast, chops, or steak than a sausage. I'm posting this to the International board rather than the General board because I've never run into this type of sausage in the U.S. (well, I do remember one bratwurst at Taste of Chicago, but I assume that was a peculiar bratwurst). Does anyone know what I'm talking about and if so, is this a generic/regional type of French sausage, or was this just one damned good sausage?