How to cook Morteau sausage well

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This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.

Couscous

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In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

Sausage mushroom and cheese crumble

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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.

Morteau sausage

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In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.

Sausage in brioche

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In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).

Hotpot my grandmother's way

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If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.

Warm lentil salad

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Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.

Sausage with duchess potatoes and a Mont d'Or fondue

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The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.

Seafood sauerkraut

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The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!

Paris-Brest

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The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.

Piedmont salad

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Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.

Sausage buckwheat pancakes

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This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.

Franche-Comté sticks

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Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.

Cassoulet

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Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.

Cervelas salad

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This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.

Comtoise tart for Seàn

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This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!

Saucipain

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Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.

Sausagemeat

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Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.

Stuffed cabbage leaves

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The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.

Smoked eggs

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This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

Soured dough

Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
August 25^th 2024157 K 24.0

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
September 29^th 201850 K4.1

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
June 28^th 202315 K5

When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...
June 30^th 201916 K4.9

It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
April 7^th 202012 K4.7

Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...
March 27^th 202114 K4.9

Morteau sausage

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Morteau sausage is a delicious sausage, smoked for at least 48 hours with conifer sawdust in the highlands of the French region of Franche-Comté. Unfortunately it does not yet benefit from A.O.C. status (French culinary heritage protection) and it's a real shame! but only a geographic protected...
39 K4.3