Andouille

Andouille is a French specialty made of pork tripe mixed with seasoning: salt, pepper, spices and herbs. It is then tied up, dried, smoked, steamed or cooked with stock. Each region in France has its own cooking tradition, based on ancient recipes, sometimes passed on orally. Andouille is ready to eat cold and sliced, or to cook in the oven or the pan. We supply a wide range of delicious sausages: - Andouille de Baye, plain or with bacon - Andouille de Guémené - Authentic or stringed Andouille de Vire - Andouille de Troyes, plain or in jelly.

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

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

Accompany your sliced Andouille with a mildly tannic and refreshing red wine, like Beaujolais or Pinot Noir.