Andouillette

Andouillette was once considered a small Andouille. This sausage is now listed as a dish in itself. It is made of pork tripe mixed with seasoning: salt, pepper, spices and herbs. It is then tied up, dried, smoked, steamed or cooked with stock or milk. Unlike Andouille, it requires preparation before being served: grilled, fried, or baked in the oven...

We supply a wide range of delicious Andouillette sausages:
- Andouillette AAAA (Amicale des Amateurs d’Andouillettes Authentiques)
- Andouillette Beaujolais
- Andouillette de Troyes
- Andouillette breaded, stringed.

Choose your sausages according to the tastes of your customers. Look at the composition: if your guests really like plain meat, prefer a high percentage of meat in the sausages; if your customers are fond of seasoning, choose a smaller proportion of meat.

Keep your sausages in the fridge for up to 2 days. However, by freezing them you can keep them for a few extra weeks.

When cooking, pierce your sausages to avoid skin the breaking out.