|Cooking||Start to finish|
|40 min.||40 min.|
Cooking in water:It's the more often used way, but unfortunately the less best one: a part of the sausage taste flavor with cooking water.
Put the sausage in a large pan and cover with cold water, don't prick it because water would get inside and spoil the flavor, cook on medium heat, covered with a lid, for 40 minutes.
Note: Then you can use the cooking water, for cooking rice or pasta for example.
Cooking in oven:Tastier because the sausage cooks in its own juices, which concentrates flavors.
Wrap sausage in 2 layers of aluminum foil, put in the oven at 210°C or 410°F, for approximately 1 or 2 hours.
Cooking on potatoes:It's what I call "lodge sausage", we cook it in a large pan on bed of a peeled and cut potatoes. You will find the detailed recipe on this page. A pure delight...
For : 4.20 €
|Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Cassoulet, Winegrowers' sausage casserole, Late Winter Soup with Fresh Spinach, Sausage with duchess potatoes and a Mont d'Or fondue , ... [All]|
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