1,504 easy and fully explained recipes, with +66K photos and 78 videos

Franche-Comté sticks

Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.

115 K 4.4/5 (18 reviews)

5 hours 30 min. difficulté

Easy

16 Frenchs sticks

Last modified on: October 24^th 2017

For this recipe: I want to make it (464×) I made it (499×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 16 Frenchs sticks, you will need:

1 400 ml Morteau sausage
2 1 litre 560 ml flour
3 500 mls water
4 500 mls leaven
5 18 mls salt
6 8 mls yeast
7 400 mls metton cancoillotte

Change these quantities to make:

4 Frenchs sticks 8 Frenchs sticks 16 Frenchs sticks 24 Frenchs sticks

Change measures:

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 4 hours

Cooking: 55 min.

All in all: 5 hours 30 min.

When should you start or finish this recipe?

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.

Franche-Comté sticks

Boil the Morteau sausage using as little water as possible. For once, prick with a fork or knife point to add flavour to the cooking water.

Leave to cook then remove the sausage and save 500 mls water for making the bread dough.

Stage 2

Franche-Comté sticks

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 58-64°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 3 - 15 min.

Franche-Comté sticks

Put into a food processor bowl: 1 litre 560 ml flour, 500 mls water at the correct temperature, 500 mls leaven,18 mls salt and 8 mls yeast.

Knead on the slowest speed for 10 minutes, then on the next speed for 3 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - 10 min.

Franche-Comté sticks

Cut 400 ml Morteau sausage into small dice.

Stage 5 - 2 min.

Franche-Comté sticks

Add the diced sausage and 400 mls metton cancoillotte to the dough mixture.

Stage 6 - 3 min.

Franche-Comté sticks

Knead for a few more minutes until well mixed.

Stage 7 - 2 hours

Franche-Comté sticks

Gather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leave to rest for 2 hours.

Stage 8 - 30 min.

Franche-Comté sticks

After this time, cut the dough into 8 pieces of the same weight and roll these into balls.

Cover these with a sheet of plastic and leave to rest for 30 minutes.

Stage 9 - 1 hour 30 min.

Then shape the balls into sticks ('ficelles' in French), as shown in this video.

As you finish them, lay them on a baking sheet. Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.

Stage 10 - 2 min.

Franche-Comté sticks

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

Stage 11 - 15 min.

Franche-Comté sticks

...and bake for around 15 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 12

Franche-Comté sticks

Serve in slices.

Remarks

It is not essential to use the water from cooking the sausage to make the bread dough, but it adds flavour.

If you don't have Morteau sausage, you can use another smoked sausage. If you cannot get cancoillotte metton, you can use grated cheese.

And to drink?

A dry white wine, such as a Jura, Savigin or Chardonnay, or a light red, such as a Poulsard.

Keeping: A few days in a cloth bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	280 RDI=110 %	1,410 RDI=130 %	160 RDI=30 %	6,030 RDI=300 %	25,250 RDI: 300 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	5 RDI=1 %	210 RDI=10 %	890 RDI: 10 %
Per French sticks	20 RDI=7 %	90 RDI=8 %	10 RDI=2 %	380 RDI=20 %	1,580 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

How much will it cost?

For 16 Frenchs sticks : 8.00 €
Per French sticks : 0.50 €

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)

Flour

Flour

Like these other recipes: Tea and white chocolate biscuits, Pistachio shortbread biscuits, Tyrolean apple crumble, Foie gras fingers, Brownies, ... See them all 201

Leaven

Leaven

You can get more informations, or check-out other recipes which use it, for example: Saucipain, New leavened bread, Old style brioche, Bacon rolls, Ali Baba bread, ... See them all 21

Water

Water

Like these other recipes: Pizza dough, Bacon rolls, Lumberjack turnovers, Butter cream, Mint and chocolate cream, ... See them all 136

Metton cancoillotte

Metton cancoillotte

Like these other recipes: Morteau sausage rolled brioche, Polenta à la Comtoise, Sausage mushroom and cheese crumble, ... See them all 3

Other recipes you may also like

Crème brulée

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.67 M 74.3 4 hours 40 min.

Soft fruits in sabayon

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011270 K3.9 50 min.

French dressing (vinaigrette)

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7^th 20111.06 M4.5 7 min.

Pizza dough

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22^th 2024512 K4.6 1 hour 60 min.

Marinated tuna with herbs

Marinated tuna with herbs

Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21^th 2011274 K4.3 1 hour 25 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

Note: We'll never share your e-mail address with anyone else.

Post a comment or question

Follow this recipe

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.

Back to top of page