Morteau sausage

Morteau sausage [final photo]

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.

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Recipe seen 89,040 times
Commented 1 times
Noted 46 times, average note : 2.9/3

For2 people 3 people 6 people 12 people 18 people

MeasuresMetric

Metric weight Metric volumes Read more...

For 6 people, you will need:

2 Morteau sausages
1 kg 500 g potatoes
3 tablespoons oil

Nutritional information:

Whole recipe

Calories

3899

195%

Proteins

128g

21%

Carbohydrates

285g

26%

Fats

250g

83%

Per 100 g

Calories

174

9%

Proteins

6g

1%

Carbohydrates

13g

1%

Fats

11g

4%

Per person

Calories

649

32%

Proteins

21g

4%

Carbohydrates

47g

4%

Fats

41g

14%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 30 min.
Cooking : 1 hour
Start to finish : 1 hour 30 min.

How much?

For 6 people : 9.99 €
Per person : 1.67 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

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.
Put 3 tablespoons oil in a large non-stick pan on medium heat. Add potatoes and stir well, do not salt.
Remove string, wood and label from 2 Morteau sausages , then prick along whole length and all round with a sharp knife.
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...
At the end of this time, remove lid, leave sausage on a plate to facilitate next stage.
Gently stir potatoes to bring the ones already cooked from the bottom up to the top.
Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered.
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.

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.

Last modified on: November 2^nd 2009

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Your comments or questions on this recipe:

- - -

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.

Comment #1 posted on august 25^th 2009 at 11:42 by Anonymous.

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