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.
1,060,837 33.9/5 for 367 ratings
Grade this recipe: Last modified on: October 13th 2010
For 12 people, you will need:
- 0
4 Morteaux sausage - 1
3 kgs potatoes - 2
6 tablespoons oil - Total weight: 4,490 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 3 kgs 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 6 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 4 Morteaux 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 |
| 7,798 Kcal or 32,649 Kj | 256 gr | 570 gr | 499 gr |
| 390 % | 98 % | 54 % | 76 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 6 gr | 13 gr | 11 gr |
| 9 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 650 Kcal or 2,721 Kj | 21 gr | 48 gr | 42 gr |
| 32 % | 8 % | 4 % | 6 % |
How much will it cost?
- For 12 people : 19.98 €
- 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: Melting Epoisses on toast , Avengers' potatoes, Mini Mont d'Or fondue with "spuds in blankets", Ramekins of duchess potatoes, Gratin Dauphinois, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Lemon Mayonnaise, Creamy "terre et mer" pots, Chicken breasts in a potato crust, French toast "cordon bleu", Fish in a seed crust, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Morteau sausage "crisps", Late Winter Soup with Fresh Spinach, Smoked eggs, Cured Pork Belly With Lentils, ... 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.