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Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
Last modified on: October 12th 2026
For 6 people, you will need:
- 1
30 g dried morels - 2
130 g button or field mushrooms - 3
1 shallot - 4
½ lemon - 5
1 tablespoon goose fat - 6
½ glass dry white wine - 7
70 g flour - 8
70 g metton cancoillotte - 9
70 g butter - 10
300 ml liquid cream - 11
6 slices cooked Morteau sausage - 12
Salt - 13
Pepper - Total weight: 825 grams
Times for this recipe
Preparation
30 min.
Resting
1 hour
Cooking
1 hour 20 min.
All in all
2 hours 45 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 - ⌛ 10 min.
Cut 6 slices cooked Morteau sausage into small sticks then small dice. Set aside.
Stage 2 - ⌛ 1 hour
Stage 4 - ⌛ 2 min.
Put 1 tablespoon goose fat in a pan on medium heat. When hot, add 1 shallot chopped, and cook 1 or 2 minutes.
Stage 5 - ⌛ 15 min.
Add the small pieces of mushroom, and cook until there is no liquid left.
Stage 6 - ⌛ 15 min.
Add morels and their juice, and cook until there is no liquid left.
Stage 7 - ⌛ 15 min.
Add ½ glass dry white wine (if possible from Jura, Savagnin variety), and cook until just a little liquid remains.
Preheat oven to 410°F (210°C).
Preheat oven to 410°F (210°C).
Stage 8 - ⌛ 20 min.
Add 300 ml liquid cream, salt and pepper, and allow to thicken slowly.
Check seasoniing: it should still need a little more salt (but the smoked sausage is coming...). Set aside.
Check seasoniing: it should still need a little more salt (but the smoked sausage is coming...). Set aside.
Stage 9 - ⌛ 3 min.
Using a blender, mix 70 g flour + 70 g metton cancoillotte, to obtain a coarse powder.
Stage 10 - ⌛ 5 min.
To this powder add cold 70 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.
Stage 11 - ⌛ 10 min.
Fill ramekins with a layer of mushrooms, then a layer of diced sausage.
Stage 12 - ⌛ 10 min.
Cover with another layer of mushrooms, and finally a layer of crumble, and press down lightly to give an even crust.
Put in the oven, until top is golden brown.
Put in the oven, until top is golden brown.
Remarks
If you don't have metton, you can use instead grated cheese of your choice.
And to drink?
If possible the same dry white wine you use for cooking the mushrooms.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 9 g RDI=4 % | 20 g RDI=28 % | 238 kcal RDI=12 % | 998 kJ RDI=12 % |
| Per person | 5 g RDI=8 % | 13 g RDI=5 % | 27 g RDI=38 % | 327 kcal RDI=16 % | 1,370 kJ RDI=16 % |
| Whole recipe | 31 g RDI=49 % | 82 g RDI=31 % | 167 g RDI=230 % | 1,963 kcal RDI=98 % | 8,222 kJ RDI=98 % |
How much will it cost?
For 6 people
16.25 €
Per person
2.75 €
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)
Liquid cream
Like these other recipes:
Button or field mushrooms
Like these other recipes:
Metton cancoillotte
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Butter
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The 2 comments already posted on this recipe
Some short informations in English about it in wikipedia.
I suppose it's very difficult to find in New-Zealand... So instead, please use grated Parmesan (Parmigiano reggiano).