Morteau sausage


Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
963,395 33.9/5 for 303 ratings
Grade this recipe:

Last modified on: October 13th 2010

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
31 min.1 hour1 hour 31 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Morteau sausage : Photo of step #1
Peel, cut into four, then wash and dry 1 kg 500 g potatoes.

They should be cut into equal pieces for regular cooking, washed well and dried to eliminate starch which makes them stick during cooking.

Stage 2 - 5 min.
Morteau sausage : Photo of step #2
Put 3 tablespoons oil in a large non-stick pan on medium heat.

Add potatoes and stir well, do not salt.

Stage 3 - 3 min.
Morteau sausage : Photo of step #3
Remove string, wood and label from 2 Morteaux sausage, then prick along whole length and all round with a sharp knife.

Stage 4 - 40 min.
Morteau sausage : Photo of step #4
Place sausage on top of potatoes, cover with a lid and leave to cook 40 minutes on low heat, without touching nor stirring.

It's very important to not stir during this first stage of cooking; if not, you will get fried mashed potatoes...

Stage 5 - 5 min.
Morteau sausage : Photo of step #5
At the end of this time, remove lid, leave sausage on a plate to facilitate next stage.

Stage 6 - 3 min.
Morteau sausage : Photo of step #6
Gently stir potatoes to bring the ones already cooked from the bottom up to the top.

Stage 7 - 20 min.
Morteau sausage : Photo of step #7
Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered.

Stage 8
Morteau sausage : Photo of step #8
Serve directly from the pan on the table, or on plates by dividing out pieces of sausage and potatoes.

Remarks

You should not salt potatoes otherwise they will stick (and you will have fried mashed potatoes), or maybe at the end just to rectify, but if the sausage is good quality, this is unnecessary.

See the products page for more information on Morteau sausage.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,899 Kcal or 16,324 Kj128 gr285 gr250 gr
195 %49 %27 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj6 gr13 gr11 gr
9 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
650 Kcal or 2,721 Kj21 gr48 gr42 gr
32 %8 %4 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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And to drink?: Without any hesitation, a white wine from the Jura, if possible a savagnin grape: its very dry extraordinarily fruity taste, its nutty aromas go very well with Morteau sausage. I suggest you have a look at my best addresses page, to see my favourite supplier.

Source

Home made, and dedicated warmly to Edith.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Potato wallets, Home-made potato crisps , Vegetable pie, Crème de foie gras, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Beef Wellington, Quiche Lorraine, Comtoise tart for Seàn, Crab Cakes, ... All
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: How to cook Morteau sausage well, Sausage in brioche, Late Winter Soup with Fresh Spinach, Sausage with duchess potatoes and a Mont d'Or fondue , Sausage and lentils "en cocotte", ... All

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