1 In a large pot, pour cold water, thyme, and bay leaf with a pinch of ginger, then place your sausage in it. Cook for 40 minutes after boiling.
2 In a sauté pan, melt your duck fat, then add your shallot halves, your carrot dice, and your bacon lardons. Sweat gently covered for 8 minutes. Add your drained lentils, then moisten with 1.6 qt (1.5 liters) of liquid (water or broth). Simmer gently for 25 minutes. 5 minutes before the end, season lightly with salt.
3 Serve in beautiful, hot deep plates with the hot lentils and slices of Morteau. There you have it, bon appétit!
Morteau Sausage is produced exclusively in Franche-Comté. Regional pigs must be fattened on whey and cereals. The filling is made from the « noble » cuts of the animal, then « cased » in natural intestines and finished with a small knot. They are then smoked for 48 hours with resinous sawdust. They are about 20 cm long and weigh approximately 400 g. www.saucissedemorteau.com
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