Morteau sausage "crisps" (Slideshow version)
Stage 5/5 : 2 min.
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.