Sausage mushroom and cheese crumble


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 4.7/5 (16 reviews)
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Last modified on: May 10th 2023
For 18 people, you will need:

Change to the quantities for:
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.
Sausage mushroom and cheese crumble
Cut 18 slices cooked Morteau sausage into small sticks then small dice. Set aside.

Stage 2 - 1 hour
Sausage mushroom and cheese crumble
Rehydrate 90 g dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3
Sausage mushroom and cheese crumble
Prepare and slice 90 g dried morels, sprinkle with the juice of 2 lemon.

Reserve.

Stage 4 - 2 min.
Sausage mushroom and cheese crumble
Put 3 tablespoons goose fat in a pan on medium heat. When hot, add 3 shallots chopped, and cook 1 or 2 minutes.

Stage 5 - 15 min.
Sausage mushroom and cheese crumble
Add the small pieces of mushroom, and cook until there is no liquid left.

Stage 6 - 15 min.
Sausage mushroom and cheese crumble
Add morels and their juice, and cook until there is no liquid left.

Stage 7 - 15 min.
Sausage mushroom and cheese crumble
Add 1.5 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.
Sausage mushroom and cheese crumble
Add 900 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.
Sausage mushroom and cheese crumble
Using a blender, mix 210 g flour + 210 g metton cancoillotte, to obtain a coarse powder.

Stage 10 - 5 min.
Sausage mushroom and cheese crumble
To this powder add cold 210 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.

Stage 11 - 10 min.
Sausage mushroom and cheese crumble
Fill ramekins with a layer of mushrooms, then a layer of diced sausage.

Stage 12 - 10 min.
Sausage mushroom and cheese crumble
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 recipe100 RDI=40 %250 RDI=20 %510 RDI=80 %5,930 RDI=300 %24,820 RDI: 300 %
Per 100 g3 RDI=1 %9 RDI=1 %20 RDI=3 %240 RDI=10 %1,000 RDI: 10 %
Per person5 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 18 people : 48.70 €
  • Per person : 2.75 €

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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)
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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 2nd 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 1st 2009 at 02:31 n° 1

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