The ingredients can be from anywhere in the Ardennes département, but production is limited to the Meuse valley, specifically the Revin, Fumay and Givet cantons in the north of Ardennes.
The onions are cooked first, then mixed in with all other ingredients and piped into pork or sheep casings, then cooked in water between 165 to 175 F (74 and 80 C) for 20 to 30 minutes, then cooled in ice water, then drained.
A sausage will weigh between 3 ½ to 5 oz (100 and 150 g), and be about 1 ⅓ inches (35 mm) thick. There is also a cocktail variety of about 1 oz (25 g.)
The sausage can be eaten hot or cold.
European PGI Status was applied for in October 2001 (not received yet as of 2006.)
The recipe dates from the 1930s.