Recipe: Morteau Sausage

Name: Saucisse de Morteau
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 portions
Ingredients: 2 beaux jésus de Morteau1 gros oignon3 clou de giroflefleur de thym1 feuille de laurier (ou un bouquet garni)sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (25 reviews) Meat

Prep 5 min

Cook 30 min

Total 35 min

Servings 4 serv.

labeled morteau sausages are recognizable by their seals and wooden peg. it is the name of a large sausage made in the franche-comté region and excellent ones are also found in switzerland, to cook it you must 'poach' it

Ingredients for 4 servings

2 beautiful Morteau sausages
1 large onion
3 cloves
thyme flowers
1 bay leaf (or a bouquet garni)
salt and ground pepper

Step-by-step directions

1- Prepare a flavorful broth for 2 beautiful "morteau" with 3 liters of water, 1 large peeled onion studded with 3 cloves, a little thyme flowers, 1 bay leaf or a bouquet garni salt and pepper.

2- Cook this broth for 10 minutes then put your sausages to cook, for 30 minutes avoiding boiling (90°) .
Serve cut into thick slices for example with potatoes cooked in a diable(superb) or with a good cabbage stew or even simple steamed leeks.
You can use this recipe for your Morteau sausages, Montbéliard etc.

Chou-fleur Saucissons Saucisses Plat avec des saucisses