How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
40 min.
Easy
1 sausage
1 IngredientLast modified on: November 15th 2018
For 1 sausage, you will need:
1 
Times for this recipe
Cooking: 40 min.
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Step by step recipe
Stage 1 - 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.
Stage 2
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 390°F (200°C), for approximately 40-45 minutes.
Stage 3
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...Remarks
See also the products page devoted to Morteau sausage.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=10 % | 0 | 100 RDI=10 % | 1,110 RDI=40 % | 4,650 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 0 | 30 RDI=3 % | 320 RDI=10 % | 1,330 RDI: 10 % |
How much will it cost?
- For 1 sausage : $4.95
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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.
This recipe uses (among others)
Morteau sausage
Like these other recipes: Franche-Comté sticks, Sausage with duchess potatoes and a Mont d'Or fondue , Smoky sausage and mash, Morteau sausage , Sausage and lentils "en cocotte", ... See them all 17
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The 2 comments already posted on this recipe
Are you sure that's real Morteau sausage, because real good ones are never too salty.