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Andouillette de Troyes Sausage

The rich andouillette de Troyes is a traditional pork product from the Champagne Ardenne region, highly appreciated throughout the country for its gustative qualities. This typical gourmet French dish accounts for the flavourful Champagne food and gastronomy, especially the authentic "Andouillette AAAAA" which is considered to be a benchmark in terms of chitterlings sausage in France.


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.
Traditional Andouillette de Troyes


This particular chitterlings sausage from the Champagne region originates in very remote times. The andouillette may have first occured in the 9th century, for King Louis II's banquet.

But the most interesting anecdote about the Troyes speciality dates back to 1560, when the Royal Army's soldiers were looking for andouillettes and pork sausages in the town, whilst they were supposed to fight the Champagne army! This may explain why the andouillettes de Troyes have been known as French gourmet products throughout the world, making the pride of Champagne Ardenne's inhabitants.

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A French association of porkbutchers was created around 1970 in order to promote but also protect the traditional sausage from Troyes.

Initiated by 5 meat lovers and connoisseurs, this Association Amicale des Amateurs d'Andouillette Authentique (Friendly Association of Authentic Andouillette Lovers) widely known as "A.A.A.A.A" has been gathered one or twice a year around a good meal to deal with the French speciality.
The delicious "Aandouillette AAAAA" - widely served in French restaurants - received its name from this friendly association.

It means that such dishes have been approved by the AAAAA association as they respect the criteria of producing and cooking.




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