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Morteau sausage "crisps"

Name: Morteau sausage "crisps"
Prep time: 9 min
Cook time: 1 h
Total time: 1 h 9 min
Yield: 12 crisps
Cuisine: French
Ingredients: ½ Morteau sausage

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.

74 K 4.3/5 (31 reviews)

1 hour 9 min. difficulté

Easy

2.10 €

12 crisps

1 Ingredient

Last modified on: March 15^th 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.

When should you start or finish this recipe?

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.

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).

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.

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 %