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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.

1.22 M 3× 3.9/5 (440 reviews)

1 hour 35 min. difficulté

Easy

10.05 €

18 people

3 Ingredients

Last modified on: September 29^th 2024

For 18 people, you will need:

1 6 Morteaux sausage
2 4 kgs 500 g potatoes
3 12 tablespoons oil
Total weight: 6,780 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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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

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Step by step recipe

Stage 1

Peel, 4 kgs 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.

Stage 3 - 5 min.

Place 12 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 6 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	380 RDI=150 %	860 RDI=80 %	790 RDI=120 %	12,100 RDI=610 %	50,670 RDI: 610 %
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 18 people : 30.10 €
Per person : 1.70 €

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

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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

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