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.
1,061,482 33.9/5 for 367 ratings
Grade this recipe: Last modified on: October 13th 2010
For 3 people, you will need:
- 0
1 Morteau sausage - 1
750 g potatoes - 2
2 tablespoons oil - Total weight: 1,130 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 1 hour | 1 hour 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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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.
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.
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...
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.
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.
Keeping:
Several days in the fridge, in a closed jar.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 % |
How much will it cost?
- For 3 people : 5.01 €
- Per person : 1.67 €
Note : These prices are only approximate.
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: Fillets of sole Dieppoise, Potato and broccoli gratin, Potato purée , Creamy "terre et mer" pots, Endive and beer soup, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Gratin du Nord, Comtoise endive salad, Salmon marinated like herring, How to cook red meat properly, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Comtoise stuffed tomatoes, Morteau sausage "crisps", Sausage in brioche, Franche-Comté sticks, ... All |
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Post your comment or question
Your 3 comments or questions on this recipe
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.
Rob, U.K.