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 IngredientLast modified on: November 15th 2018
You will need:
1 
Times for this recipe
Cooking: 40 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 - 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=20 % | 0 | 100 RDI=20 % | 1,110 RDI=60 % | 4,650 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 0 | 30 RDI=4 % | 320 RDI=20 % | 1,330 RDI: 20 % |
How much will it cost?
- For : 4.20 €
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)
Morteau sausage
Like these other recipes: Hotpot my grandmother's way , Sausage and lentils "en cocotte", Cassoulet, Sausage in brioche, Morteau sausage "crisps", ... See them all 17
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017747 K 313.7 40 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023263 K5 1 hour 50 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011487 K 92.5 1 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.October 13th 2010467 K2.7 1 hour 25 min.
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.June 26th 2011173 K5 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 16 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 2 comments already posted on this recipe
Are you sure that's real Morteau sausage, because real good ones are never too salty.