This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
4.20 €
1 sausage
1 IngredientLast modified on: November 15th 2018
For 1 sausage, you will need:
- 1
1 Morteau sausage - Total weight: 350 grams
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 1 sausage : 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 , Morteau sausage , Sausage buckwheat pancakes, Sausage in brioche, Cured Pork Belly With Lentils, ... See them all 17
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022263 K 34.7 2 hours 30 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020312 K 24.3 2 hours 1 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019501 K 23.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.