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.
|Morteau sausage||Morteau sausage "crisps"||Sausage mushroom and cheese crumble||Sausage with duchess potatoes and a Mont d'Or fondue||Cured Pork Belly With Lentils|
Search the recipes.
You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.