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.
60 K 4.3/5 (31 reviews)
1 hour 9 min.
Easy
36 crisps
1 IngredientLast modified on: March 15th 2017
For 36 crisps, you will need:
2 
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 2 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 | 70 RDI=30 % | 0 | 150 RDI=20 % | 1,660 RDI=80 % | 6,970 RDI: 80 % |
| 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 36 crisps : 6.30 €
- 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: How to cook Morteau sausage well, Sausage and lentils "en cocotte", Express sauerkraut, Late Winter Soup with Fresh Spinach, Smoky sausage and mash, ... See them all 17
Other recipes you may also like
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.October 17th 2018266 K4.5 1 hour 1 min.
How to prepare cucumber
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.August 6th 2019245 K4.6 40 min.
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.October 19th 201478 K4.4 50 min.
Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.June 28th 201564 K 15 40 min.
Baker's pizza
Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.March 31th 201991 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
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.