Developed by a pork butcher and an innkeeper in Chablis circa 1880, the Chablis andouillette, a handmade sausage encased in pig intestine, is remarkable for its large size – up to three metres long! – and its tender texture with a spicy flavour. Traditionally, the Chablis andouillette is enjoyed grilled, fried, with mustard or Chablis. It can also be eaten at aperitif time, cut into slices and served with a nice glass of white Chablis wine.
Andouillette de Chablis (made in Chablis) or andouillette au Chablis (preparation at the butcher's shop) with the rather expensive wine of the local vineyard? This nuance "of practical or cultural value" is worth in this city where are side two butchers, including a holder of the famous diploma AAAAA (which is nothing "commercial", since awarded free for 50 years by journalists and independent gastronomic chroniclers manufacturers). The code of practice of charcuterie, reference, in particular, for those responsible for the repression of fraud, does not list Chablis andouillette. It probably tolerates this name if the product meets the characteristics of andouillettes "superior" or "Troyes" (only the "Troyes andouillettes true", are really developed in the Dawn or the neighboring cantons, as the law). One of the charcutiers of Chablis manufactures ("embosse", "pulls the string"), on the spot, the other sells andouillettes probably very good, but not "born" in Chablis.