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
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Last modified on: October 13th 2010

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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.
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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.
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.
Several days in the fridge, in a closed jar.
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 €

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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)
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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)
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