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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.
79 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 | 24 RDI=38 % | 0 | 50 RDI=70 % | 554 RDI=28 % | 2,323 RDI: 28 % |
| Per 100 g | 14 RDI=22 % | 0 | 29 RDI=40 % | 317 RDI=16 % | 1,327 RDI: 16 % |
| Per crisps | 2 RDI=3 % | 0 | 4 RDI=6 % | 46 RDI=2 % | 194 RDI: 2 % |
How much will it cost?
- For 12 crisps : 2.10 €
- Per crisps : 0.20 €
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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)
Morteau sausage
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