This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes.
The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
1 hour 35 min.
Easy
10.05 €
6 people
3 IngredientsLast modified on: September 29th 2024
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 for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
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
Peel, 1 kg 500 g potatoes.
Stage 2 - ⌛ 15 min.
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.
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.
Stage 3 - ⌛ 5 min.
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.
Add the potatoes and toss to coat well with the oil. Do not add salt.
Stage 4 - ⌛ 3 min.
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.
Stage 5 - ⌛ 40 min.
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...
It's very important not to stir during the first stage of cooking, otherwise you'll end up with toasted mashed potatoes...
Stage 6 - ⌛ 5 min.
When this time has elapsed, uncover the pan and remove the sausages to a plate to facilitate further processing.
Stage 7 - ⌛ 3 min.
Gently toss the potatoes to lift the already-roasted ones to the top.
Stage 8 - ⌛ 20 min.
Return the Morteau to the potatoes and cook for a further 15-20 minutes, uncovered, to toast the potatoes thoroughly.
Stage 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.
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.
And to drink?
Without a moment's hesitation, a white wine from the Jura, if possible a Savagnin grape variety. Its extraordinarily dry, fruity taste and nutty aromas go perfectly with Morteau.
I suggest you take a look at my good addresses page to find out who my favorite supplier is.
I suggest you take a look at my good addresses page to find out who my favorite supplier is.
Keeping: Refrigerate for several days in a closed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 290 RDI=30 % | 260 RDI=40 % | 4,030 RDI=200 % | 16,890 RDI: 200 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 750 RDI: 9 % |
| Per person | 20 RDI=8 % | 50 RDI=4 % | 40 RDI=7 % | 670 RDI=30 % | 2,820 RDI: 30 % |
How much will it cost?
- For 6 people : 10.05 €
- Per person : 1.70 €
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)
Potatoes
Like these other recipes: Minestrone, Truffade, Baked potoatoes with herb butter or cream , Boeuf (beef) bourguignon, Sorrel soup, ... See them all 89
Oil
Like these other recipes: Two-stage beef chuck , "Au vert" beef, Gratin Parmentier, "Haute patate" green beans, Sardine and potato gratin, ... See them all 103
Morteau sausage
Like these other recipes: Late Winter Soup with Fresh Spinach, Morteau sausage rolled brioche, Express sauerkraut, Sausage in brioche, Comtoise stuffed tomatoes, ... See them all 17
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.84 M 23.4 40 min.
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version. May 4th 202246 K 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017438 K3.5 15 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or... January 27th 2012557 K3.8 5 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted 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.