Morteau sausage

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 2 Morteaux sausage
• 2 1 kg 500 g potatoes
• 3 4 tablespoons oil
• Total weight: 2,260 grams

Times:

Preparation	Cooking	Start to finish
35 min.	1 hour	1 hour 35 min.

Step by step recipe

1	Peel, 1 kg 500 g potatoes.
2	Cut them into quarters, wash them, then dry them in a cloth. They should be cut into roughly equal-sized pieces for even cooking, and washed and dried well to remove any starch that might cause them to stick during cooking.
3	Place 4 tablespoons oil in a non-stick saucepan over low heat. Add the potatoes and toss to coat well with the oil. Do not add salt.
4	Remove the string, wooden peg and 2 Morteaux sausage label, then prick them along the entire length and circumference with a fork or sharp knife.
5	Place the sausages on top of the potatoes, cover the pan and cook on a very low heat for 40 minutes, covered, without touching or stirring. It's very important not to stir during the first stage of cooking, otherwise you'll end up with toasted mashed potatoes...
6	When this time has elapsed, uncover the pan and remove the sausages to a plate to facilitate further processing.
7	Gently toss the potatoes to lift the already-roasted ones to the top.
8	Return the Morteau to the potatoes and cook for a further 15-20 minutes, uncovered, to toast the potatoes thoroughly.
9	Serve in the pan, directly on the table, or on plates with slices of Morteau and potatoes.

Remarks

The best potatoes for this recipe are rattes, BF15s, or any other firm-fleshed variety you can find.
It's not usually necessary to salt the potatoes, as the sausage already contains salt, or to adjust the seasoning just before serving.
See the products page for more information on Morteau sausage.
If you're considering a different cooking method, see this page too.
We call it "gîte sausage", because we always make it on vacation in a gîte in the Haut-Doubs, and there's no good vacation in the Haut-Doubs without gîte sausage.

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