Products: Morteau sausage

Morteau sausage

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.

cheville de bois de la saucisse de Morteauvignette d'authenticité saucisse de Morteau

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.
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Last modified on: September 18th 2022

Recipes which use this ingredient, product: 28, of which:
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The 19 comments already posted on this page
  • If you're talking about Mirlitons ("Mirlons maybe?), it's a pastry made of puff-pastry and almond cream or frangipane, old and simple recipe but so delicious.
    Posted by jh march 16th 2023 at 07:02 n° 19
  • Are these ingredients used in a pastry product named “Merliton”? Found this pastry in “La Mallorguina”, Madrid, Spain
    Posted by Kate march 15th 2023 at 14:01 n° 18
  • Your salmon quish sounds great.. Will use our frozen salmon instead of smoked salmon as needing minimal salt . My keto sons will be sent your recipe. Try to report back. Thank you.
    Posted by Anonymous september 30th 2021 at 05:01 n° 17
  • Good ones, Label rouge, no.
    Posted by jh august 19th 2021 at 09:50 n° 16
  • Does morteau sausage contain sodium nitrite?
    Posted by Nick Johnson august 19th 2021 at 00:29 n° 15
  • Is Malibu gluten free?
    Posted by Hoping january 16th 2021 at 05:37 n° 14
  • No
    Posted by jh december 2nd 2020 at 23:01 n° 13
  • Does Malibu have caffeine in it
    Posted by Melissa december 2nd 2020 at 22:28 n° 12
  • Plain flour
    Posted by jh january 26th 2020 at 15:03 n° 11
  • In UK would i use plain flour or self raising flour for Bretton Tart
    Posted by Peggie january 26th 2020 at 08:52 n° 10
  • It's potato...
    Posted by jh january 29th 2018 at 11:42 n° 9
  • What make is the popato and where can I buy it
    Posted by Jim january 28th 2018 at 21:36 n° 8
  • Hi,

    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
  • Hi
    Can I use potentiometer mash powder to make cutlets?
    Posted by Emma january 29th 2015 at 13:46 n° 6
  • 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
  • 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
  • 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
  • Rind of what?
    Posted by jh january 16th 2012 at 08:40 n° 2
  • Is the rind edible once cooked, specifically oven baked?
    Posted by Juls january 14th 2012 at 22:41 n° 1

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