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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.
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.
Last modified on: October 16th 2026
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
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?
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Step-by-step recipe
Step 1
Peel, 1 kg 500 g potatoes.
Step 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.
Step 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.
Step 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.
Step 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...
Step 6 - ⌛ 5 min.
When this time has elapsed, uncover the pan and remove the sausages to a plate to facilitate further processing.
Step 7 - ⌛ 3 min.
Gently toss the potatoes to lift the already-roasted ones to the top.
Step 8 - ⌛ 20 min.
Return the Morteau to the potatoes and cook for a further 15-20 minutes, uncovered, to toast the potatoes thoroughly.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=9 % | 13 g RDI=5 % | 12 g RDI=16 % | 177 kcal RDI=9 % | 741 kJ RDI=9 % |
| Per person | 21 g RDI=33 % | 48 g RDI=18 % | 43 g RDI=59 % | 665 kcal RDI=33 % | 2,784 kJ RDI=33 % |
| Whole recipe | 128 g RDI=197 % | 285 g RDI=108 % | 260 g RDI=356 % | 3,989 kcal RDI=199 % | 16,703 kJ RDI=199 % |
How much will it cost?
For 6 people
10.05 €
Per person
1.70 €
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
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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.