1,489 easy and fully explained recipes, with +66K photos and 78 videos

Franche-Comté sticks

Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.

111 K 4.4/5 (18 reviews)

5 hours 30 min. difficulté

Easy

8 Frenchs sticks

Last modified on: October 24^th 2017

For this recipe: I want to make it (303×) I made it (332×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 8 Frenchs sticks, you will need:

1 200 g Morteau sausage
2 500 g flour
3 250 g water
4 250 g leaven
5 9 g salt
6 4 g yeast
7 200 g metton cancoillotte
Total weight: 1,415 grams

Change these quantities to make:

4 Frenchs sticks 8 Frenchs sticks 16 Frenchs sticks 24 Frenchs sticks

Change measures:

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 4 hours

Cooking: 55 min.

All in all: 5 hours 30 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 - 40 min.

Franche-Comté sticks

Boil the Morteau sausage using as little water as possible. For once, prick with a fork or knife point to add flavour to the cooking water.

Leave to cook then remove the sausage and save 250 g water for making the bread dough.

Stage 2

Franche-Comté sticks

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 58-64°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 3 - 15 min.

Franche-Comté sticks

Put into a food processor bowl: 500 g flour, 250 g water at the correct temperature, 250 g leaven,9 g salt and 4 g yeast.

Knead on the slowest speed for 10 minutes, then on the next speed for 3 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - 10 min.

Franche-Comté sticks

Cut 200 g Morteau sausage into small dice.

Stage 5 - 2 min.

Franche-Comté sticks

Add the diced sausage and 200 g metton cancoillotte to the dough mixture.

Stage 6 - 3 min.

Franche-Comté sticks

Knead for a few more minutes until well mixed.

Stage 7 - 2 hours

Franche-Comté sticks

Gather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leave to rest for 2 hours.

Stage 8 - 30 min.

Franche-Comté sticks

After this time, cut the dough into 8 pieces of the same weight and roll these into balls.

Cover these with a sheet of plastic and leave to rest for 30 minutes.

Stage 9 - 1 hour 30 min.

Then shape the balls into sticks ('ficelles' in French), as shown in this video.

As you finish them, lay them on a baking sheet. Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.

Stage 10 - 2 min.

Franche-Comté sticks

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

Stage 11 - 15 min.

Franche-Comté sticks

...and bake for around 15 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 12

Franche-Comté sticks

Serve in slices.

Remarks

It is not essential to use the water from cooking the sausage to make the bread dough, but it adds flavour.

If you don't have Morteau sausage, you can use another smoked sausage. If you cannot get cancoillotte metton, you can use grated cheese.

And to drink?

A dry white wine, such as a Jura, Savigin or Chardonnay, or a light red, such as a Poulsard.

Keeping: A few days in a cloth bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=50 %	710 RDI=70 %	80 RDI=10 %	3,020 RDI=150 %	12,620 RDI: 150 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	5 RDI=1 %	210 RDI=10 %	890 RDI: 10 %
Per French sticks	20 RDI=7 %	90 RDI=8 %	10 RDI=2 %	380 RDI=20 %	1,580 RDI: 20 %

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

Possible allergens in this recipe: Gluten, Milk

How much will it cost?

For 8 Frenchs sticks : 4.00 €
Per French sticks : 0.50 €

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)

Flour

Flour

Like these other recipes: Cheese tart, Oat financiers for Louise, Béarnaise sauce, Traditional nutty choc-chip cookies, X-Files cookies, ... See them all 200

Water

Water

Like these other recipes: Turnip top soup, Nachos, Poitevin twist, Chicken nems, Paella, ... See them all 135

Leaven

Leaven

You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Ali Baba bread, Peanut rolls, Seeded loaf, Special small breads, ... See them all 21

Metton cancoillotte

Metton cancoillotte

Like these other recipes: Polenta à la Comtoise, Morteau sausage rolled brioche, Sausage mushroom and cheese crumble, ... See them all 3

Other recipes you may also like

Crème brulée

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

Soft fruits in sabayon

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011267 K3.9 50 min.

Tiramisu

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27^th 2013498 K5 50 min.

Sugar syrup

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011752 K3.5 8 min.

Guacamole

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011299 K4.1 1 hour 25 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

Note: We'll never share your e-mail address with anyone else.

Post a comment or question

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.

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