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
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
Change measures:
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: Potato and broccoli gratin, Endives "bonne femme", Home-made potato crisps , Avengers' potatoes, Chilli potato wedges, ... See them all 83
Oil
Like these other recipes: Avocado mayonnaise, Escalopes in a sesame crust, Gratin Parmentier, Taos hotpot, Fillet of beef in a rosemary crust, ... See them all 96
Morteau sausage
Like these other recipes: Sausage in brioche, Franche-Comté sticks, Cured Pork Belly With Lentils, How to cook Morteau sausage well, Morteau sausage rolled brioche, ... See them all 17
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018246 K3.9 1 hour 25 min.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower. October 17th 2018275 K4.5 1 hour 1 min.
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish. September 17th 2021223 K4.1 16 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.