Traditional French sausage sausages

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.

Royal Troyes Andouillette sausage vacuum packed 7x±180g RIVALAIN

Royal Troyes Andouillette sausages vacuum packed 2x±180g AMAND TERROIR

Charcutière Andouillette sausages in aspic tub ±2.5kg RIVALAIN

Troyes Andouillette sausage vacuum packed 2x±180g LA CHAMPENOISE

Troyes Andouillette sausage in aspic tub 2.56kg BERNADEAU

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.

Troyes Andouillette sausage 5A in aspic tub 2.6kg LA CHAMPENOISE

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.

Charcutière Andouillette sausage vacuum packed 7x±160g RIVALAIN

String-tied Andouillette sausage 5A french pork vacuum packed ±220g SALOIR DE JOSSELIN

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.

Troyes Andouillette sausage 5A vacuum packed 5x±200g LA CHAMPENOISE

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.

Jargeau Andouillette sausage vacuum packed 5x190g LA CHAMPENOISE

La Champenoise is one of the very first charcuterie industries manufacturing Andouilles & Andouillettes, to have a significant level of production. This sausage is made according to the code of practice in force, is of remarkable quality. To be consumed after cooking in the oven, pan, griddle or grill.

Super grill Andouillette sausage x8 vacuum packed ±1.1kg RIVALAIN

Champenoise Andouillette sausage in jelly bucket 5kg BERNAUDEAU

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.

Troyes Andouillette sausage 5A vacuum packed 2x±200g BERNAUDEAU

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.

Troyes Andouillette sausage in aspic tub 2.52kg RIVALAIN

Troyes superior Andouillette sausage french pork 6x±180g LA TRADITION LYONNAISE

Gourmandine Andouillette sausage french pork 4x±145g LA TRADITION LYONNAISE

Imperial Troyes andouillette sausage in aspic tub 2.52kg LA BRESSE

Made from properly cleansed pork pits and stomachs, their raw materials have been cut into regular strips for a very nice look. They have been made without gluten and coloring. They can be grilled in a pan or in the oven and served with mustard sauce and pilaf rice or mashed potatoes.