Traditional Lyonnais Cooking Sausages for Foodservice Professionals
A celebrated hallmark of Lyon’s culinary heritage and traditional French bistro dining, the saucisson lyonnais is an essential addition to regional menus. Crafted from finely minced pork meat, delicately seasoned, and often studded with pistachios or truffles, this poaching sausage is traditionally served warm alongside steamed potatoes, braised lentils, or baked inside a golden brioche casing.
Regional Specialties Sourced by Your Rungis Wholesaler
Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas draws on over 50 years of charcuterie heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our catalog features plain, pistachio, and truffled Lyonnais sausages stuffed in natural casings. Available to purchase by the unit, box, or full pallet, our references fit all operational requirements. To support our global clients, our dedicated export department manages multi-category order consolidation, health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.
Kitchen Convenience and Precise Portion-Cost Control
Vetted for casing resilience and superior emulsification, the Lyonnais sausages supplied by Le Delas hold their shape perfectly during simmering without bursting. They ensure clean, uniform slicing after cooking, offering effortless plate assembly, significant labor savings, and strict cost-per-portion management for menu planning.
Emblematic of the Lyonnaise region, the Lyon sausage with a generous hash has a firm but nevertheless melting texture in the mouth. Embossed in natural casing, its aromas are multiplied by a slow steaming that also gives it a beautiful pink hue. This Lyonnais sausage is classically accompanied by potatoes and a red wine sauce. It also brings its full flavor to your brioche sausages.
This cooked sausage, topped with crunchy pistachios, is the emblematic speciality of Lyon's gastronomy, a real invitation to indulge! For perfect doneness, cook these sausages for 35 minutes in a pan of simmering water, without pricking them. They are traditionally served with boiled potatoes or a Randy lentil salad. These cooking sausages are also ideal for barbecuing or grilling. You can use them to prepare sausage and cauliflower kebabs a la plancha, accompanied by a chimichurri sauce. For an original recipe, try it as a piperade, or with red wine in a papillote on the barbecue or a la plancha. For a refined starter, opt for a brioche with real cooked Lyon sausage. On the bistro side, there's nothing like a celery remoulade with Dijon mustard and pickled red onions. You could also try grilled leeks, cooked Lyon sausage, ravigote sauce...
Emblematic of the Lyonnaise region, the generously minced Lyon cooking sausage has a firm but nevertheless melting texture in the mouth. Stuffed in natural casing, its aromas are increased tenfold by slow steaming which also gives it a beautiful pink hue. Embellished with pistachios, this Lyonnais sausage is traditionally served with potatoes and a red wine sauce. It also brings all its flavor to your sausages in brioche.
Emblematic of the Lyon region, the generously minced Lyon cooking sausage has a firm texture but nevertheless melts in the mouth. Stuffed in natural casing, its aromas are increased tenfold by slow steaming which also gives it a beautiful pink hue. This Lyonnais sausage is traditionally served with potatoes and a red wine sauce. It also brings all its flavor to your brioche sausages.
This cooking sausage is the emblematic speciality of Lyon's gastronomy, a real invitation to indulge! For perfect cooking, cook these sausages for 35 minutes in a pan of simmering water, without pricking them. They are traditionally served with boiled potatoes or a Randy lentil salad. These cooking sausages are also ideal for barbecuing or grilling. You can use them to prepare sausage and cauliflower kebabs a la plancha, accompanied by a chimichurri sauce. For an original recipe, try it as a piperade, or with red wine in a papillote on the barbecue or a la plancha. For a refined starter, opt for a brioche with real cooked Lyon sausage. On the bistro side, there's nothing like a celery remoulade with Dijon mustard and pickled red onions. You could also try grilled leeks, cooked Lyon sausage, ravigote sauce...
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