1,513 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.

253 K 2× 4.7/5 (16 reviews)

2 hours 45 min. difficulté

Easy

16.25 €

6 people

13 Ingredients

Last modified on: May 10^th 2023

For this recipe: I want to make it (483×) I made it (463×) Comment Send to a friend Ask me 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 g 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 g 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 : 16.25 €
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.

This recipe uses (among others)

Other recipes you may also like

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018428 K 15 30 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018429 K 24.3 45 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012786 K 43 25 min.

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

October 13^th 2010300 K 14.2 15 min.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.

November 26^th 2011306 K4.1 1 hour 25 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.