The traditional Troyes andouillette is made out from quality pork products - large intestines and stomachs - attentively selected. The original recipe dates back to the Middle Ages according to the Champagne legends.

The delightful - and distinctive! - taste of the andouillette results from cutting the chitterlings lenghtwise first, and seasoning these thin stripes with onions, herbs, salt and black pepper.

The next step is to wrap the mixture with pork bowels and slowly cook these typical French sausages in a court-bouillon stock for 5 hours.

According to the Champagne Ardenne porkbutchers - or charcutiers - this meticulous recette gives the andouillette de Troyes its sharp taste and delicate texture.

You won’t know anymore about this ancestral recipe.
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