Morteau Sausage Recipes - AFTouch-Cuisine
Ah, the Morteau sausage! This beautiful smoked lady from the Jura region truly deserves a few moments of our attention. With its characteristic woody aroma and generous texture, it embodies in itself a certain philosophy of French cuisine, one that refuses compromise and celebrates raw, authentic products, crafted according to time-honoured traditions.
To understand the Morteau sausage, you must first visit this small region in the Doubs, nestled between fir trees and the most steadfast culinary traditions. Since the 15th century, the charcuterie makers of Morteau have perpetuated a closely guarded secret: smoking with fir and spruce sawdust. It is this characteristic smoke that gives the sausage its mahogany colour and inimitable flavour. And as it happens, this tradition is protected, the Morteau sausage has benefited from Protected Geographical Indication status since 1996. This simply means that imitations exist, but they sorely lack soul.
What makes Morteau so special is its balance. Unlike its cousin, the Montbéliard sausage (slightly thinner and less smoked), Morteau fully embraces its character. It is generous in diameter, generous in flavours, generous in texture. When you slice it, you hear that delightful crackling that announces a well-crafted skin and tender meat inside.
In the kitchen, the Morteau sausage only asks to be accompanied with dignity. It is a star that needs neither extra spotlights nor ridiculous reinventions. It shines naturally when treated with respect. As Patrick Asfaux tells us in his comment on the Aubergine à la romaine, what truly matters on a plate is this harmony between simple ingredients worked with passion.
On AFTouch-Cuisine, we have thought of several ways to do justice to this fine sausage. You will discover how to incorporate it into a Mijotée de pois blonds Morteau et girolles, a Jura association where forest mushrooms dance with dried vegetables. There is also this lovely recipe for Choux de bruxelles et bouchons de Francfort à la dijonnaise where the sausage finds a comforting, wintry accompaniment. For the more adventurous, the Saucisson brioché rapide offers a lighter and surprising version. And then, of course, there is the Aligot aux noix, this generous gratin from the south of the Massif Central where Morteau becomes the guest of honour in a marriage between melted cheese and crunchy walnuts.
The real question is not "how to cook Morteau sausage?" but rather "how not to cook it?". Because once you have tasted it, once you have felt this characteristic smoky aroma fill the kitchen, once you have discovered its countless ways of pairing with other ingredients, you cannot do without it. That is why we invite you to explore our recipes with this delicious Jura protagonist.
