Traditional French andouillette sausages
An expert in charcuterie for more than 50 years in Rungis, the Le Delas house offers you its selection of French artisanal sausages. We ship your andouilles everywhere in France and in 45 countries.
Our varieties of andouillettes
The traditional andouillette
This sausage can't stand mediocrity! A good andouillette requires long stages of preparation and must be worked by hand. Andouillette is made from large pork intestines (chaudins), scalded, washed, sorted, then seasoned and manually stuffed into each other.
The andouille is then smoked. It finally rests for several weeks in a dryer. It is then degreased and then cooked in broth for a few hours.
Andouillette with bacon
Stuffed with a heart of smoked bacon, the andouillette with bacon is milder than the traditional andouillette and also appeals to non-amateur of andouillette.
Andouillette with calf's ruffles
It is the sweetest and most delicate of andouillettes, produced from the intestines of young calves fed with mother's milk. It is totally free of the so-called "strong" taste that can be found in classic andouilles and andouillettes.
Le Delas offers you Authentique Andouillette de Troyes Royale, a culinary speciality renowned for its quality and unique taste. This andouillette de Troyes Royale is made from pork chitterlings (large intestine) and cooked slowly in a flavoured stock. Packaged in a jelly terrine, it can be preserved under vacuum in pairs, avoiding any loss in the kitchen. Andouillette should be cooked through, and can be served with a mustard sauce or a white wine or chaource cream. Low in fat, it is a good source of protein and can be served as a single dish or as a main course with mashed potatoes, chips or green beans. Connoisseurs also enjoy it cold as an aperitif.
The vast majority of real andouillette de Troyes is made up of chitterlings: they are in fact strips of chitterlings and pork stomachs, themselves stuffed manually into chitterlings before being cooked in broth.
The quality of these chitterlings is therefore essential and the nobility of the chitterlings selected by La Champenoise makes this andouillette a quality product.
Cylindrical in shape, it can be sliced or cut before being grilled, barbecued, baked or pan-fried. As a main dish, it is often accompanied by potatoes or salad, it can also be garnished with white fish or even offered diced in a salad or in thin slices as an aperitif, plain or with a prune for example.
Following the traditional Trojan recipe, the andouillette A.A.A.A.A. is only made with natural ingredients: chitterlings, pig stomach, spices and herbs and nitrite salt. The andouillette A.A.A.A.A. is a top-of-the-range product made by hand with a characteristic taste that is acclaimed by connoisseurs.
Packaged in a terrine, they are ideal for presentation.
Depending on the appearance, taste, smell, texture and authenticity of the andouillettes, the 5A diploma is awarded to less than twenty andouillette manufacturers. This is a guarantee of quality for this traditional product prepared by hand from chitterlings and pork stomach. A product of character, the 5A andouillette has a powerful taste appreciated by amateurs. It is eaten grilled with a green salad or potatoes.
Vacuum-packed, this sausage can be stored easily without risk of smell transmission and can be offered for resale.
These A.A.A.A.A. are made with respect for Trojan traditions. They are made by hand and are composed only of natural ingredients: chitterlings, pig stomach, spices and herbs and nitrite salt. They owe their 5A distinction to their authentic and tasty taste.
Vacuum-packed, they keep well and can be stored with other products without their taste spreading. They are usually served grilled, pan-fried or baked.
These andouillettes, prepared according to a traditional recipe from Provence, are a blend of chaudins, fuseau, rosette and estomac, combining consistency and softness. Onions, spices and aromatic herbs such as thyme, garlic, nutmeg and parsley are added to give them a spicy, authentic flavour.
Prepared from pork meat and stomach, this andouillette stands out from the others because it is embellished with onions and mustard.
Packaged in a bucket and preserved in a jelly, it is particularly suitable for resale to the cut, and in particular on the markets.
Simple to prepare, it is generally served grilled, in a pan, in the oven or even on the barbecue.
The vast majority of genuine Troyes andouillette sausage is made up of cauldrons (pigs' stomachs): these are in fact strips of cauldrons, themselves stuffed manually into whole cauldrons before being cooked in broth.
The nobility of the cauldrons selected by the Champagne region makes this andouillette a quality product.
Offered in individual formats, it only has to be grilled, in the oven, on the frying pan or on the barbecue, before being served, usually with potatoes or a salad. Vacuum-packed in pairs, this andouillette is also very suitable for resale.
Le Delas has selected the 5A andouillette from Hardouin, made from French pork chitterlings. This andouillette is distinguished by its beige to pinkish white colour and its pleasant, characteristic smell. Lightly seasoned with spices, it is ideal for pan-frying or barbecuing and should be eaten cooked through. Packed in packs of 2, it's ideal for resale or for testing in the kitchen.
Le Delas has selected the 5A andouillette from Hardouin, made from French pork chitterlings. This andouillette is distinguished by its beige to pinkish white colour and its pleasant, characteristic smell. Lightly seasoned with spices and cooked in Vouvray, it is ideal for pan-frying or barbecuing, and should be eaten cooked through.
This andouillette de Troyes in jelly from Hardouin is stuffed into a natural gut and cut into pieces. This andouillette is distinguished by its authentic appearance, its characteristic smell and taste, and its texture with the presence of chunks. Packing andouillettes in jelly improves their preservation, flavour, presentation and texture, and protects them during transport. They are ideal for grilling and should be eaten cooked through.
Andouillette de Troyes Hardouin is stuffed into natural gut and cut into pieces. This andouillette is distinguished by its authentic appearance, its characteristic smell and taste, and its chunky texture. Ideal for grilling, it should be eaten cooked through. It's an ideal andouillette for fans of traditional charcuterie.
Produced in the French charcutier tradition, this half 5A andouillette is pulled by rope (or string), a distinctive sign of manual skill. The butcher uses the string as a guide to thread the seasoned chowders into the outer casing (also known as the "robe"). He pulls on the string, allowing the chowders to bend and fit concentrically inside the andouillette. This technique requires considerable manual skill and dexterity, and guarantees a perfect visual appearance, a melting texture and ideal cooking properties. The Hardouin recipe combines pork intestines and stomachs from France, fresh herbs, shallots, Vouvray wine and selected spices. It's a top-of-the-range charcuterie product, acclaimed by connoisseurs and carrying the 5A Label (Association Amicale des Amateurs d'Andouillettes Authentiques)
To grill on the barbecue or plancha, pan-fry or roast:
► Bistro dish with mashed potatoes, old-fashioned mustard or wine sauce,
► Local menus in traditional or event catering...
Product available for delivery or collection at Rungis - Charcuterie department
Produced in the French charcutier tradition, this 5A andouillette is pulled by rope (or string), a distinctive sign of manual skill. The butcher uses the string as a guide to thread the seasoned chowders into the outer casing (also known as the "robe"). He pulls on the string, allowing the chowders to bend and fit concentrically inside the andouillette. This technique requires considerable manual skill and dexterity, and guarantees a perfect visual appearance, a melting texture and ideal cooking properties. The Hardouin recipe combines pork intestines and stomachs from France, fresh herbs, shallots, Vouvray wine and selected spices. It's a top-of-the-range charcuterie product, acclaimed by connoisseurs and carrying the 5A Label (Association Amicale des Amateurs d'Andouillettes Authentiques)
To grill on the barbecue or plancha, pan-fry or roast:
► Bistro dish with mashed potatoes, old-fashioned mustard or wine sauce,
► Local menus in traditional or event catering...
Product available for delivery or collection at Rungis - Charcuterie department
