Morteau sausage (Slideshow version)
Stage 9/9 :
Serve in the pan, directly on the table, or on plates with slices of Morteau and potatoes.Remarks
The best potatoes for this recipe are rattes, BF15s, or any other firm-fleshed variety you can find.It's not usually necessary to salt the potatoes, as the sausage already contains salt, or to adjust the seasoning just before serving.
See the products page for more information on Morteau sausage.
If you're considering a different cooking method, see this page too.
We call it "gîte sausage", because we always make it on vacation in a gîte in the Haut-Doubs, and there's no good vacation in the Haut-Doubs without gîte sausage.
And to drink?
Without a moment's hesitation, a white wine from the Jura, if possible a Savagnin grape variety. Its extraordinarily dry, fruity taste and nutty aromas go perfectly with Morteau.I suggest you take a look at my good addresses page to find out who my favorite supplier is.