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

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.

250 K 2× 4.7/5 (16 reviews)

2 hours 45 min. difficulté

Easy

$19.10

6 people

13 Ingredients

Last modified on: May 10^th 2023

For this recipe: I want to make it (433×) I made it (401×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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

Rehydrate 30 g dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3

Prepare and slice 30 g dried morels, sprinkle with the juice of ½ lemon.

Reserve.

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).

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.

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.

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	80 RDI=8 %	170 RDI=30 %	1,980 RDI=100 %	8,270 RDI: 100 %
Per 100 g	3 RDI=1 %	9 RDI=1 %	20 RDI=3 %	240 RDI=10 %	1,000 RDI: 10 %
Per person	5 RDI=2 %	10 RDI=1 %	30 RDI=4 %	330 RDI=20 %	1,380 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: Sulfites, Gluten, Milk

How much will it cost?

For 6 people : $19.10
Per person : $3.20

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)

Other recipes you may also like

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011758 K3.5 8 min.

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4^th 20131.38 M 65 1 hour 30 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.71 M 304.0 7 days 15 min.

Morteau sausage

In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29^th 20241.23 M 34.1 1 hour 35 min.

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5^th 20153.39 M3.5 1 hour 9 min.

News list of cooking-ez.com

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

The 2 comments already posted on this recipe

Hi Lori : Cancoillotte metton is a strange cow cheese from the east of France (my birth area). It look like a rough powder when not prepared, so it's called "metton", and when prepared (on slow heat with milk) it become Cancoillotte, and it's a very very smooth and tasty cheese, which is almost liquid, even cold, it look like (a bit) to peanut butter thicken.

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).
Posted by jh august 2^nd 2009 at 13:11 n° 2
Hallo, what is cancoillotte metton? I have never heard of this? Thank you.Lori lori@quest13.co.nz
Posted by Lori august 1^st 2009 at 02:31 n° 1

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.