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...
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...
Last modified on: September 18th 2022
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.
Can I use potentiometer mash powder to make cutlets?