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.
1.2M 3 437 3.9
Grade this recipe:

Last modified on: October 13th 2010

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
31 min.1 hour1 hour 31 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Morteau sausage
Peel, 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.

Stage 2 - 5 min.
Morteau sausage
Put 3 tablespoons oil in a large non-stick pan on medium heat.

Add potatoes and stir well, do not salt.

Stage 3 - 3 min.
Morteau sausage
Remove string, wood and label from 2 Morteaux sausage, then prick along whole length and all round with a sharp knife.

Stage 4 - 40 min.
Morteau sausage
Place 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...

Stage 5 - 5 min.
Morteau sausage
At the end of this time, remove lid, leave sausage on a plate to facilitate next stage.

Stage 6 - 3 min.
Morteau sausage
Gently stir potatoes to bring the ones already cooked from the bottom up to the top.

Stage 7 - 20 min.
Morteau sausage
Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered.

Stage 8
Morteau sausage
Serve directly from the pan on the table, or on plates by dividing out pieces of sausage and potatoes.
Remarks
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.
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.
Keeping
Several days in the fridge, in a closed jar.
Source
Home made, and dedicated warmly to Edith.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,899 Kcal or 16,324 Kj128 gr285 gr250 gr
195 %49 %27 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj6 gr13 gr11 gr
9 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
650 Kcal or 2,721 Kj21 gr48 gr42 gr
32 %8 %4 %6 %
% 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).
How much will it cost?
  • For 6 people : 9.99 €
  • Per person : 1.67 €

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)
Other recipes you may also like
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.
2.7M 23.4 40 min. November 15th 2018
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31th 2013
Potato purée
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
226K5 1 hour 35 min. October 3rd 2010
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
134K4.7 35 min. December 18th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 3 comments or questions on this recipe
  • It's always a raw one when you buy a Morteau in France.

    I have seen only one time sausage already sell cooked, it was during winter for skiing period, some butchers cook and sell them, so that you can buy for your picnic.
    Posted by jh september 24th 2012 at 19:10 (n° 3)
  • When you buy Morteau in France is it already cooked or do you have to cook it before eating?
    Posted by Ian september 24th 2012 at 16:11 (n° 2)
  • I had this dish recently in France, or a very similar one. The Morteau sausage flavour is intense and delicious, smokey and succulent. This is a great way of cooking them. I have also had Morteau in a warm potato salad with poached egg...sublime.

    Rob, U.K.
    august 25th 2009 at 09:42 (n° 1)
Follow this recipe (as 15 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 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.

Back to top of page