Garlic sausage, plain, smoked, cooked sausage | Le Delas
Garlic sausage, plain, smoked, cooked meat sausage
Ideal for an aperitif or for local dishes such as smoked sausage/mashed potatoes or garnished sauerkraut, the smoked garlic sausage can also be revisited and used in the preparation of tapas, salads or other dishes both hot and cold. Its characteristic and almost legendary smoky taste makes it a must in cut proposals.
Firm and tasty, it is stuffed in a natural casing and made with pork shoulder, throat and belly.
Appreciated by young and old, garlic sausage is a flagship charcuterie product. For planned or spontaneous purchases, it is a must for cut proposals. It can also be prepared by restaurateurs: as an aperitif, starter or main course, there are many possibilities, both cold (as is, in a salad, etc.), and hot (as a gratin, in a stew, Sauerkraut… ). Rich in meat, it is prepared with shoulder, throat and pork belly and stuffed in a natural beef casing.
This sausage cooked with garlic smoked in beech wood was rewarded at the Concours Général Agricole de Paris 2020, with a silver medal! It's a must-have for making your homemade sauerkraut.
Made with Bleu Blanc Coeur French pork, this garlic sausage contains no colourings or phosphates. Awarded a Silver Medal at the Concours International de Lyon 2024 and a Silver Medal at the Concours Général Agricole de Paris 2022, it has a delicious texture and a light taste of meat smoked with beech wood and garlic, all in balance.
Stuffed in an artificial casing, this cooked garlic sausage is rich in meat and has beautiful marks when cut. Long and straight, this sausage is made to be sliced. Indispensable in butchers-charcuterie-caterers, plain garlic sausage is a star for aperitifs, local buffets and picnics, for example.
Stuffed in an artificial casing, this beech wood-smoked garlic sausage is rich in meat and has beautiful marks when cut. Long and straight, this sausage is made to be sliced. Indispensable in butchers-charcuterie-caterers, this pure pork sausage is a star for aperitifs, local buffets and picnics, for example. Its smoky taste gives it character.
These 4 garlic sausages cooked the old-fashioned way and smoked over beech wood are made from French pork shoulder and throat and stuffed in natural pork casing.