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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.

984,722 33.9/5 for 316 ratings

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Last modified on: October 13^th 2010

For 18 people, you will need:

1 6 Morteaux sausage
2 4 kgs 500 g potatoes
3 9 tablespoons oil
Total weight: 6,735 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	1 hour	1 hour 31 min.

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Peel, cut into four, then wash and dry 4 kgs 500 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.

Stage 2 - 5 min.

Put 9 tablespoons 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 6 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...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
11,697 Kcal or 48,973 Kj	384 gr	855 gr	749 gr
585 %	148 %	81 %	113 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 18 people : 29.98 €
Per person : 1.67 €

Note : These prices are only approximate

Change currency:

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: Mini Mont d'Or fondue with "spuds in blankets", Potato gratin, Normandy seafood stew, Late Winter Soup with Fresh Spinach, Potato and broccoli gratin, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Gratin du Nord, Fish in a seed crust, How to cook potato grenaille , Duo of slow-cooked pork, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Sausage with duchess potatoes and a Mont d'Or fondue , Comtoise tart for Seàn, Sausage buckwheat pancakes, Cassoulet, ... All

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Your 3 comments or questions 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)

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