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.
73 K 4.3/5 (31 reviews)
1 hour 9 min.
Easy
4 crisps
1 IngredientLast modified on: March 15th 2017
For 4 crisps, you will need:
0 
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 0 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 | 8 RDI=3 % | 0 | 20 RDI=3 % | 180 RDI=9 % | 770 RDI: 9 % |
| 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 4 crisps : 0.70 €
- 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: Cured Pork Belly With Lentils, Smoked eggs, Morteau sausage rolled brioche, How to cook Morteau sausage well, Sausage buckwheat pancakes, ... See them all 17
Other recipes you may also like
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012313 K5 35 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019648 K 24.4 2 hours 35 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017366 K3.9 3 hours 30 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011425 K5 2 hours 4 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023341 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.