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.

A classic of French charcuterie with an authentic smoky flavour. This straight garlic sausage, selected by Le Delas, represents the perfect blend of tradition and indulgence. Made from a balanced mix of lean and fatty pork (80% meat), it is stuffed into natural beef casings, a mark of quality and respect for traditional artisanal production methods. Its distinctive feature lies in its natural smoking with beechwood chips, which gives it a characteristic brown colour and a deep, woody aroma that enhances the intensity of the fresh garlic. Professional uses, preparation and storage: ► Culinary applications: This sausage is a versatile product for restaurants and caterers. It is ideal for creating traditional charcuterie platters, country-style buffets or for adding to warm French-style potato salads. Its firm texture and visible pieces of fat also make it a prime ingredient for sauerkraut dishes, stews or, when diced, in savoury cakes and regional quiches. ► Preparation: Presented in a straight cut of approximately 1.2kg, it allows for even and clean slicing, making portion control easy (around 22 portions per piece). The natural casing ensures excellent hold when sliced. For optimal enjoyment, it can be served cold or gently warmed in a broth to accompany cooked dishes. ► Storage: Vacuum-packed for maximum protection. Store in a refrigerated environment between 0°C and 4°C. Once opened, it is recommended to wrap it carefully and consume it quickly to preserve its smoky flavour and texture.

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.