Morteau sausage "crisps"


Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp.

These make a very tasty aperitif snack or can be served to accompany any dish you choose.
54 K 4.3/5 (31 reviews)
Grade this recipe:
Keywords:
Last modified on: March 15th 2017
For 12 crisps, you will need:
Times for this recipe
Preparation: 9 min.
Cooking: 1 hour
All in all: 1 hour 9 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Morteau sausage "crisps"
Put ½ Morteau sausage into a saucepan on cold water and bring to the boil on medium heat.

Leave to cook for 30 minutes.

Ideally, this should be done the day before so the cooked sausage can be refrigerated overnight.

Stage 2 - 5 min.
Morteau sausage "crisps"
Preheat the oven to 300°F (150°C).

Slice the sausage as thinly as possible (a mandolin is ideal for this, as is it not very easy to do well with a knife).

Stage 3 - 2 min.
Morteau sausage "crisps"
Lay the sausage slices on a baking sheet and cook in the oven for about 20 to 30 minutes.

Stage 4 - 30 min.
Morteau sausage "crisps"
You can turn the crisps over halfway through cooking to brown both sides.

Stage 5 - 2 min.
Morteau sausage "crisps"
When cooked, leave the crisps for a while on absorbant paper to soak up the excess fat.
Remarks
You can use a different type of sausage for this recipe, as long as you follow the same principal: cook in 2 stages and slice very thinly.

For even crisper slices, try a longer cooking time: 210°F (100°C) for an hour and a half.
Keeping: A few hours only, or they will start to go soft.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %050 RDI=8 %550 RDI=30 %2,320 RDI: 30 %
Per 100 g10 RDI=5 %030 RDI=4 %320 RDI=20 %1,330 RDI: 20 %
Per crisps2 RDI=1 %04 RDI=1 %50 RDI=2 %190 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 12 crisps : 2.10 €
  • Per crisps : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Potato gratin with 3 cheeses
Potato gratin with 3 cheeses
For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.
October 30th 20242,449 1 hour 45 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018253 K4.3 1 hour 55 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.19 M 23.8 6 hours 30 min.
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27th 2012534 K3.8 5 hours 15 min.
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010319 K4.6 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page