How to cook Morteau sausage well


How to cook Morteau sausage well
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.
1,591,0783.7/5 for 752 ratings
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Last modified on: November 15th 2018

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Time required for this recipe:
CookingStart to finish
40 min.40 min.
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Step by step recipe


Stage 1 - 40 min.
How to cook Morteau sausage well : Photo of step #1

Cooking in water:

It's the more often used way, but unfortunately the less best one: a part of the sausage taste flavor with cooking water.

Put the sausage in a large pan and cover with cold water, don't prick it because water would get inside and spoil the flavor, cook on medium heat, covered with a lid, for 40 minutes.

Note: Then you can use the cooking water, for cooking rice or pasta for example.

Stage 2
How to cook Morteau sausage well : Photo of step #2

Cooking in oven:

Tastier because the sausage cooks in its own juices, which concentrates flavors.

Wrap sausage in 2 layers of aluminum foil, put in the oven at 390°F (200°C), for approximately 40-45 minutes.

Stage 3
How to cook Morteau sausage well : Photo of step #3

Cooking on potatoes:

It's what I call "lodge sausage", we cook it in a large pan on bed of a peeled and cut potatoes. You will find the detailed recipe on this page. A pure delight...

Remarks

See also the products page devoted to Morteau sausage.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,110 Kcal or 4,647 Kj49 gr0 gr102 gr
55 %19 %0 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
317 Kcal or 1,327 Kj14 gr0 gr29 gr
16 %5 %0 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe uses (among others)
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage, Late Winter Soup with Fresh Spinach, Morteau sausage rolled brioche, Sausage and lentils "en cocotte", Comtoise stuffed tomatoes, ... All

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