Here's one for a start: Diots de Savoie. Recipes I've seen are all a bit vague and there are different versions: the main feature is that they're around 15 cm long and a bit thicker than a normal sausage: 40 mm or so? The pork is coarsely ground.
A recipe I downloaded from a site which no longer exists goes:
Salt: 2%
Saltpeter: 0.03% (optional)
Sugar: 0.2%
Pepper, white: 0.2%
Nutmeg: 0.1%
Garlic, crushed: 0.2%
Pork: shoulder (recipes suggest also using pointe de jambon -I think this is the chump end of the loin), and backfat.
My preference is for a lightly cured version. My recipes suggests bacon as optional which would also give a cured taste.
There are lots of variants, most of which I've tried from shops:
Plain
Smoked
With cabbage (rather surprisingly good - finely chopped Savoy would be traditional)
With spinach and leek (also known as pormoniers)
I have eaten them lots of times in France, only had one go at making them and have minimal notes - I recall using cure #1 and cold smoking them. Main feature is at least a bacony flavour, garlic prominent, a hint of nutmeg, coarse cut and thick. Traditionally cooked in a mustard or wine sauce after browning the outside - they're a bit on the thick side for frying. Lots of cooking recipes available online.
Martin/