955 easy and fully explained recipes, with 20,551 photos and 77 videos

Morteau sausage

Morteau sausage

In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.

879,125 3 4.0/5

Grade this recipe :

Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
31 min.1 hour1 hour 31 min.
Preservation: Several days in the fridge, in a closed jar
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Morteau sausage : Photo of step #1Peel, cut into four, then wash and dry 1 kg 500 g potatoes.

They should be cut into equal pieces for regular cooking, washed well and dried to eliminate starch which makes them stick during cooking.
15 min.
2 Morteau sausage : Photo of step #2Put 3 tablespoons oil in a large non-stick pan on medium heat.

Add potatoes and stir well, do not salt.
5 min.
3 Morteau sausage : Photo of step #3Remove string, wood and label from 2 Morteaux sausage, then prick along whole length and all round with a sharp knife. 3 min.
4 Morteau sausage : Photo of step #4Place sausage on top of potatoes, cover with a lid and leave to cook 40 minutes on low heat, without touching nor stirring.

It's very important to not stir during this first stage of cooking; if not, you will get fried mashed potatoes...
40 min.
5 Morteau sausage : Photo of step #5At the end of this time, remove lid, leave sausage on a plate to facilitate next stage. 5 min.
6 Morteau sausage : Photo of step #6Gently stir potatoes to bring the ones already cooked from the bottom up to the top. 3 min.
7 Morteau sausage : Photo of step #7Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered. 20 min.
8 Morteau sausage : Photo of step #8Serve directly from the pan on the table, or on plates by dividing out pieces of sausage and potatoes.


You should not salt potatoes otherwise they will stick (and you will have fried mashed potatoes), or maybe at the end just to rectify, but if the sausage is good quality, this is unnecessary.

See the products page for more information on Morteau sausage.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3899128 gr285 gr250 gr
195 %49 %27 %38 %
Per 100 g
CaloriesProteins CarbohydratesFats
1746 gr13 gr11 gr
9 %2 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
64921 gr47 gr41 gr
32 %8 %4 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 9.99 €
Per person : 1.67 €

Note : These prices are only approximate.

Change currency:

And to drink?: Without any hesitation, a white wine from the Jura, if possible a savagnin grape: its very dry extraordinarily fruity taste, its nutty aromas go very well with Morteau sausage. I suggest you have a look at my best addresses page, to see my favourite supplier.
Source: Home made, and dedicated warmly to Edith.
Grade this recipe :

More recipes?

This recipe use (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Leek and potato soup, Chicken breasts with tarragon, Seafood sauerkraut, Pan-baked hash brown (Hash-brown casserole), ... [All]
OilOil: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Pears and caramelised walnut samosas , Taos hotpot, Boeuf (beef) bourguignon, Chicken breasts in a potato crust, ... [All]
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Sausage mushroom and cheese crumble, Cured Pork Belly With Lentils, Comtoise stuffed tomatoes, Express sauerkraut, ... [All]

visitors have also looked at

How to cook Morteau sausage well
How to cook Morteau sausage well
Potato gratin
Potato gratin
How to prepare cabbage
How to prepare cabbage
Potato purée
Potato purée
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 3 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 17 people already do)

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page