Products and ingredients: Morteau sausage
Morteau sausageMorteau 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.
|Express sauerkraut||Sausage buckwheat pancakes||Morteau sausage||Comtoise tart for Seàn||Sausage and lentils "en cocotte"|
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