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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.

984,061 33.9/5 for 315 ratings

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Last modified on: October 13^th 2010

For 3 people, you will need:

1 1 Morteau sausage
2 750 g potatoes
3 2 tablespoons oil
Total weight: 1,130 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	1 hour	1 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?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Peel, cut into four, then wash and dry 750 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.

Put 2 tablespoons oil in a large non-stick pan on medium heat.

Add potatoes and stir well, do not salt.

Stage 3 - 3 min.

Remove string, wood and label from 1 Morteau sausage, then prick along whole length and all round with a sharp knife.

Stage 4 - 40 min.

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.

At the end of this time, remove lid, leave sausage on a plate to facilitate next stage.

Stage 6 - 3 min.

Gently stir potatoes to bring the ones already cooked from the bottom up to the top.

Stage 7 - 20 min.

Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered.

Stage 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,017 Kcal or 8,445 Kj	64 gr	143 gr	132 gr
101 %	25 %	13 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
178 Kcal or 745 Kj	6 gr	13 gr	12 gr
9 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
672 Kcal or 2,814 Kj	21 gr	48 gr	44 gr
34 %	8 %	4 %	7 %

% 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?

For 3 people : 5.01 €
Per person : 1.67 €

Note : These prices are only approximate

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Source

Home made, and dedicated warmly to Edith.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: "Day After Pork Belly" Soup, Potato wallets, Express sauerkraut, Taos hotpot, Smooth mixed vegetable soup, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, Comtoise endive salad, Chicken and mushroom brik rolls, Fish in a seed crust, Home-made potato crisps , ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: How to cook Morteau sausage well, Montlebon toast, Sausage with duchess potatoes and a Mont d'Or fondue , Hotpot my grandmother's way , Comtoise endive salad, ... All

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Your 3 comments or questions on this recipe

It's always a raw one when you buy a Morteau in France.

I have seen only one time sausage already sell cooked, it was during winter for skiing period, some butchers cook and sell them, so that you can buy for your picnic.
Posted by jh september 24^th 2012 at 19:10 (n° 3)
When you buy Morteau in France is it already cooked or do you have to cook it before eating?
Posted by Ian september 24^th 2012 at 16:11 (n° 2)
I had this dish recently in France, or a very similar one. The Morteau sausage flavour is intense and delicious, smokey and succulent. This is a great way of cooking them. I have also had Morteau in a warm potato salad with poached egg...sublime.

Rob, U.K.
august 25^th 2009 at 09:42 (n° 1)

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