1,504 easy and fully explained recipes, with +66K photos and 78 videos

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.

1.23 M 3× 3.9/5 (441 reviews)

1 hour 35 min. difficulté

Easy

10.05 €

12 people

3 Ingredients

Last modified on: September 29^th 2024

For this recipe: I want to make it (809×) I made it (720×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 4 Morteaux sausage
2 3 kgs potatoes
3 8 tablespoons oil
Total weight: 4,520 grams

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: 35 min.

Cooking: 1 hour

All in all: 1 hour 35 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

Peel, 3 kgs 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.

Stage 3 - 5 min.

Place 8 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.

Stage 4 - 3 min.

Remove the string, wooden peg and 4 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...

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.

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.

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	260 RDI=100 %	570 RDI=50 %	530 RDI=80 %	8,070 RDI=400 %	33,780 RDI: 400 %
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 %

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 12 people : 20.05 €
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)

Other recipes you may also like

Muffin dough

This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
February 6^th 2013568 K5 25 min.

Chocolate mug cake

A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave.
June 4^th 2014122 K5 15 min.

Broccoli savoury custard

This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
October 18^th 201595 K4 45 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22^th 2024513 K4.6 1 hour 60 min.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31^th 2013261 K4 1 hour 35 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.