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Morteau sausage and smoked cauliflower purée
For this recipe, you first boil a Morteau sausage in water, and then use that smoky-flavored cooking water to make a cauliflower purée to serve on the side.
1,629
Last modified on: October 17th 2026
1 
1 kg cauliflower
50 g 
100 g 
1 tablespoon 
Times for this recipe
Preparation
25 min.
Cooking
1 hour 1 min.
All in all
1 hour 25 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 40 min.
Place 1 Morteau sausage in a pan of cold water and simmer for 40 minutes.
Let the sausage cool in its cooking water, then remove it and set the cooking water aside.
Let the sausage cool in its cooking water, then remove it and set the cooking water aside.
Stage 2 - ⌛ 15 min.
Prepare 1 kg cauliflower.
Stage 3 - ⌛ 2 min.
In a large saucepan over low heat, add the cauliflower, then pour in the cooking liquid from the Morteau sausage until it reaches 1/3 of the way up the cauliflower.
Place the chopped 50 g butter s on top and season with salt.
Place the chopped 50 g butter s on top and season with salt.
Stage 4 - ⌛ 1 min.
Cover it, leaving a small opening so the steam can escape.
Stage 5 - ⌛ 15 min.
Cook over low heat until the cauliflower is tender (about 15 minutes), stirring once or twice.
Ideally, there should be little to no liquid left at the bottom of the pan by the end of cooking.
It is this cooking method, known as “cooking with very little liquid,” that gives the cauliflower its delicious smoky flavor.
Ideally, there should be little to no liquid left at the bottom of the pan by the end of cooking.
It is this cooking method, known as “cooking with very little liquid,” that gives the cauliflower its delicious smoky flavor.
Stage 7 - ⌛ 2 min.
Finish with the chives, season lightly with pepper, stir, and taste for seasoning.
Cover and keep warm.
Cover and keep warm.
Stage 8 - ⌛ 3 min.
Cut the Morteau sausage into slices about 1 cm thick, and with just a 1 tablespoon oil, sear them in a skillet over high heat...
Stage 9 - ⌛ 3 min.
...on each side.
Stage 10
Serve the grilled sausage slices with the cauliflower purée.
Remarks
To further concentrate the flavor, you can reduce the cooking liquid by about half in the pot over medium heat before using it to cook the cauliflower in step 3.
When cooking the cauliflower with minimal liquid, if the cauliflower isn’t cooked enough and the bottom of the pan is dry, add a little of the sausage cooking liquid to prevent it from burning.
When cooking the cauliflower with minimal liquid, if the cauliflower isn’t cooked enough and the bottom of the pan is dry, add a little of the sausage cooking liquid to prevent it from burning.
Keeping: Best enjoyed immediately, but it can be stored for a few days and reheated later.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=7 % | 2 g RDI=1 % | 12 g RDI=17 % | 140 kcal RDI=7 % | 586 kJ RDI=7 % |
| Per person | 18 g RDI=28 % | 8 g RDI=3 % | 47 g RDI=65 % | 530 kcal RDI=27 % | 2,221 kJ RDI=27 % |
| Whole recipe | 72 g RDI=111 % | 34 g RDI=13 % | 188 g RDI=258 % | 2,122 kcal RDI=106 % | 8,884 kJ RDI=106 % |
How much will it cost?
For 4 people
6.40 €
Per person
1.60 €
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)
Cauliflower
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