Cooking-ez.com

1,044 easy and fully explained recipes, with 12,693 photos and 77 videos

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.

959,003 33.9/5 for 299 ratings

Last modified on: October 13^th 2010

For 6 people, you will need:

1 2 Morteaux sausage
2 1 kg 500 g potatoes
3 3 tablespoons oil
Total weight: 2,245 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	1 hour	1 hour 31 min.

Keeping: 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

Stage 1 - 15 min.

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.

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.

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.

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.

At the end of this time, remove lid, leave sausage on a plate to facilitate next stage.

Stage 6 - 3 min.

Gently stir potatoes to bring the ones already cooked from the bottom up to the top.

Stage 7 - 20 min.

Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered.

Stage 8

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,899 Kcal or 16,324 Kj	128 gr	285 gr	250 gr
195 %	49 %	27 %	38 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
174 Kcal or 729 Kj	6 gr	13 gr	11 gr
9 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
650 Kcal or 2,721 Kj	21 gr	48 gr	42 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 €

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.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Potato and broccoli gratin, Vegetable pie, Maroilles cheese quiche, "Day After Pork Belly" Soup, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Rémoulade dressing, Duo of slow-cooked pork, Pan-fried potatoes, Eggs Arsène, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Comtoise tart for Seàn, Late Winter Soup with Fresh Spinach, Sausage buckwheat pancakes, Smoked eggs, ... All

Other recipes you may also like

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.
53,1184.6/5 for 5 ratings 40 min.

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
84,494 14.6/5 for 14 ratings 1 hour 47 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
60,271 13.9/5 for 11 ratings 43 min.

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.
54,6745/5 for 13 ratings 1 hour 35 min.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
15,7474.7/5 for 15 ratings 35 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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 24^th 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 24^th 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 25^th 2009 at 09:42 (n° 1)

Follow this recipe (as 16 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.

Note: We'll never share your email 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.