Products and ingredients: Morteau sausage

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Morteau sausage

Morteau sausage is a delicious sausage, smoked for at least 48 hours with conifer sawdust in the highlands of the French region of Franche-Comté. Unfortunately it does not yet benefit from A.O.C. status (French culinary heritage protection) and it's a real shame! but only a geographic protected identity.

When eating a Morteau sausage, you are sure to enjoy a true quality product, made with traditionally produced pork from pigs raised on sub-alpine slopes. In my humble opinion, the best smoked sausage there is...

If you intend to buy:

Always choose a sausage that has small slivers of wood along the sides and a green metal label which guarantees you a true product from Franche-Comté.

Each pork butcher has his own way of making sausages, so you will probably find small differences in taste (more or less smoked, salted, spiced) and texture (more or less fat) between different producers.

It is not easy to find good sausages, by good I mean, not too much fat and smoked enough. If your feet ever carry you to Franche-Comté, let me advise you to check this page of good addresses.

You can also find sausages with caraway, a stupid trendy sausage flavour, in complete conflict with the smoked taste...

If you want to use it:

Please look at the sausage cooking page.
Morteau sausage
Recipes which use it: 19, of which:
Morteau sausageMorteau sausage "crisps"Sausage mushroom and cheese crumbleSausage with duchess potatoes and a Mont d'Or fondue Cured Pork Belly With Lentils
Morteau sausageMorteau sausage "crisps"Sausage mushroom and cheese crumbleSausage with duchess potatoes and a Mont d'Or fondue Cured Pork Belly With Lentils

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Your 9 comments or questions on this page

Is the rind edible once cooked, specifically oven baked?
Posted by Juls january 14th 2012 at 22:41 (n° 1)
Rind of what?
Posted by jh january 16th 2012 at 08:40 (n° 2)
what are the ingredients of a jar of griottines? are there any chemicals, additives, flavourings,aromas?
Posted by trebor august 11th 2013 at 20:48 (n° 3)
No, there is nothing more than: cherry, sugar and alcohol (for good griottines of course :-).
Posted by jh august 12th 2013 at 09:40 (n° 4)
Thanks for posting this Potato flour. I like it to prepare my indian dish.
Posted by Anonymous january 22th 2015 at 12:44 (n° 5)
Can I use potentiometer mash powder to make cutlets?
Posted by Emma january 29th 2015 at 13:46 (n° 6)

By "mash powder" do you mean mash potato powder?
If so, yes you can, see how to on this chicken recipe : chicken breasts in a potato crust.
Posted by jh january 29th 2015 at 17:35 (n° 7)
What make is the popato and where can I buy it
Posted by Jim january 28th 2018 at 21:36 (n° 8)
It's potato...
Posted by jh january 29th 2018 at 11:42 (n° 9)
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