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.
74 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 | 20 RDI=9 % | 0 | 50 RDI=8 % | 550 RDI=30 % | 2,320 RDI: 30 % |
| 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 12 crisps : 2.10 €
- 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: Express sauerkraut, Morteau sausage rolled brioche, Cured Pork Belly With Lentils, Sausage and lentils "en cocotte", Comtoise stuffed tomatoes, ... See them all 17
Other recipes you may also like
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly. February 21th 2011168 K3 1 min.
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives. September 26th 2010194 K5 55 min.
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates. January 25th 2022340 K 13.7 15 min.
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley. June 15th 201490 K4.1 1 hour 5 min.
Breton Sandwich
This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter. November 11th 201569 K3.8 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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.