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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.

242 K 2× 4.7/5 (16 reviews)

2 hours 45 min. difficulté

Easy

16.25 €

12 people

13 Ingredients

Last modified on: May 10^th 2023

For 12 people, you will need:

1 ¹⁄₃ cup dried morels
2 2 ¾ cups button or field mushrooms
3 2 shallots
4 1 lemon
5 2 tablespoons goose fat
6 1 glass dry white wine
7 1 cup flour
8 ²⁄₃ cup metton cancoillotte
9 ²⁄₃ cup butter
10 2 ²⁄₃ cups liquid cream
11 12 slices cooked Morteau sausage
12 salt
13 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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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 12 slices cooked Morteau sausage into small sticks then small dice. Set aside.

Stage 2 - 1 hour

Rehydrate ¹⁄₃ cup dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3

Prepare and slice ¹⁄₃ cup dried morels, sprinkle with the juice of 1 lemon.

Reserve.

Stage 4 - 2 min.

Put 2 tablespoons goose fat in a pan on medium heat. When hot, add 2 shallots 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 1 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 2 ²⁄₃ cups 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 1 cup flour + ²⁄₃ cup metton cancoillotte, to obtain a coarse powder.

Stage 10 - 5 min.

To this powder add cold ²⁄₃ cup 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	60 RDI=20 %	160 RDI=20 %	340 RDI=50 %	3,950 RDI=200 %	16,550 RDI: 200 %
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 12 people : 32.50 €
Per person : 2.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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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

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