1,447 easy and fully explained recipes, with +66K photos and 78 videos

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.

1.2M 3× 3.9/5 based on 438 reviews

Last modified on: October 13^th 2010

Keywords for this recipe:

For 2 people, you will need:

1 1 Morteau sausage
2 500 ml potatoes
3 1 tablespoon oil

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 31 min.

Cooking: 1 hour

All in all: 1 hour 31 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Peel, cut into four, then wash and dry 500 ml 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 1 tablespoon 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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made, and dedicated warmly to Edith.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 20 %	100 9 %	80 10 %	1,300 70 %	5,440 70 %
Per 100 g	5 2 %	10 1 %	10 2 %	170 9 %	730 9 %
Per person	20 8 %	50 4 %	40 6 %	650 30 %	2,720 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 2 people : 3.33 €
Per person : 1.67 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Endives "bonne femme"

A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
May 12^th 2013111K4.3 1 hour 23 min.

Röstis

Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21^th 2011259K4.2 40 min.

How to prepare cockles

Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
March 13^th 2013533K 13.7 1 hour 52 min.

Cured Pork Belly With Lentils

Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
November 15^th 201592K4 3 hours 19 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017743K 313.7 36 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted 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

Follow this recipe (as 15 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.