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.
110 K 4.4/5 (18 reviews)
5 hours 30 min.
Easy
8 Frenchs sticks
7 IngredientsLast modified on: October 24th 2017
200 g 
500 g 
250 g 
250 g 
9 g 
4 g 
200 g metton cancoillotte
Times for this recipe
Preparation: 35 min.
Resting: 4 hours
Cooking: 55 min.
All in all: 5 hours 30 min.
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.
Stage 2
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.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 3 - 15 min.
Stage 4 - 10 min.
Cut 200 g Morteau sausage into small dice.
Stage 5 - 2 min.
Add the diced sausage and 200 g metton cancoillotte to the dough mixture.
Stage 6 - 3 min.
Knead for a few more minutes until well mixed.
Stage 7 - 2 hours
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.
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.
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.
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.
Stage 11 - 15 min.
...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..
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
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.
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 % |
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
Like these other recipes: Fougasse with bacon and Comté, Celeriac and sesame soup, "Moelleux" cake batter, Breton sablé biscuit dough, Chocolate rolls (petits pains), ... See them all 199
Leaven
You can get more informations, or check-out other recipes which use it, for example: French baguettes, Mouna, Pogne de Romans, Ali Baba bread, Saucipain, ... See them all 21
Water
Like these other recipes: How to seal a terrine or casserole dish, Couscous, Paella, Special small breads, Du Barry soup, ... See them all 134
Morteau sausage
Like these other recipes: Sausage in brioche, Smoky sausage and mash, Smoked eggs, Comtoise stuffed tomatoes, Cured Pork Belly With Lentils, ... See them all 17
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018373 K 14 1 day 1 hour 25 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011264 K4.2 40 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.February 21th 2011331 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)
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.