This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp.
These make a very tasty aperitif snack or can be served to accompany any dish you choose.
These make a very tasty aperitif snack or can be served to accompany any dish you choose.
74 K 4.3/5 (31 reviews)
1 hour 9 min.
Easy
2.10 €
12 crisps
1 IngredientLast modified on: March 15th 2017
For 12 crisps, you will need:
- 1
½ Morteau sausage - Total weight: 175 grams
Times for this recipe
Preparation: 9 min.
Cooking: 1 hour
All in all: 1 hour 9 min.
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 - ⌛ 30 min.
Put ½ Morteau sausage into a saucepan on cold water and bring to the boil on medium heat.
Leave to cook for 30 minutes.
Ideally, this should be done the day before so the cooked sausage can be refrigerated overnight.
Leave to cook for 30 minutes.
Ideally, this should be done the day before so the cooked sausage can be refrigerated overnight.
Stage 2 - ⌛ 5 min.
Preheat the oven to 300°F (150°C).
Slice the sausage as thinly as possible (a mandolin is ideal for this, as is it not very easy to do well with a knife).
Slice the sausage as thinly as possible (a mandolin is ideal for this, as is it not very easy to do well with a knife).
Stage 3 - ⌛ 2 min.
Lay the sausage slices on a baking sheet and cook in the oven for about 20 to 30 minutes.
Stage 4 - ⌛ 30 min.
You can turn the crisps over halfway through cooking to brown both sides.
Stage 5 - ⌛ 2 min.
When cooked, leave the crisps for a while on absorbant paper to soak up the excess fat.
Remarks
You can use a different type of sausage for this recipe, as long as you follow the same principal: cook in 2 stages and slice very thinly.
For even crisper slices, try a longer cooking time: 210°F (100°C) for an hour and a half.
For even crisper slices, try a longer cooking time: 210°F (100°C) for an hour and a half.
Keeping: A few hours only, or they will start to go soft.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 0 | 50 RDI=8 % | 550 RDI=30 % | 2,320 RDI: 30 % |
| Per 100 g | 10 RDI=5 % | 0 | 30 RDI=4 % | 320 RDI=20 % | 1,330 RDI: 20 % |
| Per crisps | 2 RDI=1 % | 0 | 4 RDI=1 % | 50 RDI=2 % | 190 RDI: 2 % |
How much will it cost?
- For 12 crisps : 2.10 €
- Per crisps : 0.20 €
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)
Morteau sausage
Like these other recipes: Sausage and lentils "en cocotte", Sausage with duchess potatoes and a Mont d'Or fondue , Sausage in brioche, Late Winter Soup with Fresh Spinach, Hotpot my grandmother's way , ... See them all 17
Other recipes you may also like
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms, snowmen, etc.). June 2nd 2015135 K3.8 1 hour 20 min.
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step. October 28th 201573 K3.7 2 hours 30 min.
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack. May 8th 2016101 K4.4 40 min.
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe. September 20th 202061 K 30 min.
Leek and egg frichti
A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham. September 26th 202140 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.