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Andouille or Andouillette sausage from Jargeau

Andouille or andouillette de Jargeau?
It’s time to agree!

“With the people of Jargeau, you have to hear half a word!”

The people of Jargeau, the gergoliens, call it “Andouille de Jargeau”,
but the local speciality is more like an andouillette, isn’t it?

So the saying may still be true!

Andouille de Jargeau dates back to the Middle Ages, but its reputation dates back to the end of the 19th century.

It is made up of 60% meat and the rest pre-cooked chowders (tripe) and seasonings: onion, shallot, parsley, etc.

A gastronomic brotherhood, “Les chevaliers du Goûte-Andouille”, was created in 1971 to promote its merits.

It organises an international competition for the best andouille sausage in March
as well as a gastronomic fair: La Foire à l’Andouille on the second Sunday in June.

Our restaurants regularly serve it as a dish of the day or à la carte.

Andouillette de Jargeau

Here are the best places to get an andouille de Jargeau in the Loire Valley and Orléans Forest

In Jargeau :

In Châteauneuf-sur-Loire :

In Fay-aux-Loges :

In Sandillon :

  • La boucherie charcuterie traiteur : Nulle part ailleurs – 8 place du 8 mai 1945 – Phone number :

In Tigy :

  • La Passion du Terroir – 12 rue de Sully – Phone number :

In Vienne-en-Val :

  • La Passion du Terroir – 4bis route de Tigy – Phone number :

A Vitry-aux-Loges :

  • Charcuterie Girault – 25 rue Gambetta – Phone number: