Authentic Saucisse de Morteau Recipe: A Taste of France's Franche-Comté Region

Ingredients

1 Saucisse de Morteau
1.5 kg of potatoes
2 onions
2 cloves of garlic
1 bouquet garni (thyme, bay leaves, and parsley)
2 tablespoons of cooking oil
Salt and pepper to taste

Steps and instructions

Begin by pricking the Saucisse de Morteau with a fork on all sides.
Place the sausage in a pot and cover with cold water. Bring the water to a boil and let the sausage cook for 40 minutes.
While the sausage is cooking, peel the potatoes and cut them into quarters. Also, peel and chop the onions and garlic.
After the sausage has cooked, remove it from the pot and set it aside. Keep the cooking water.
In a large pan, heat the cooking oil. Add the chopped onions and garlic, and cook until they become translucent.
Add the quartered potatoes to the pan and stir well. Pour in enough sausage cooking water to just cover the potatoes.
Place the bouquet garni in the pan. Season with salt and pepper, then cover the pan and let it simmer for about 20 minutes.
While the potatoes are cooking, cut the cooked sausage into thick slices.
Once the potatoes are cooked, add the sausage slices to the pan, stir well, and let it cook for a few more minutes until everything is heated through.
Once done, remove the bouquet garni, check the seasoning and adjust if necessary. Your Saucisse de Morteau is ready to serve.

Tools for making

Pot - Large pot to cook the Saucisse de Morteau
Fork - To prick the sausage before cooking
Knife - For peeling and chopping onions, garlic, and potatoes
Pan - Large pan for cooking the potatoes and sausage
Wooden Spoon - For stirring the ingredients in the pan
Slotted Spoon - To remove the cooked sausage from the pot

Recipe variations

Replace the potatoes with sweet potatoes for a different flavor.
Add chopped carrots and celery to the pan along with the potatoes for added vegetables.
Instead of boiling the sausage, you can roast it in the oven for a different texture.
Experiment with different herbs and spices to season the dish, such as smoked paprika or cumin.
For a meat-free option, substitute the Saucisse de Morteau with vegetarian sausages or tofu.
Add some grated cheese, such as Comté or Gruyère, on top of the dish before serving for a cheesy twist.
Serve the Saucisse de Morteau with a side of sauerkraut for a classic combination.
Add a splash of white wine or beer to the pan while cooking the potatoes for added flavor.
Instead of sautéing the onions and garlic, you can caramelize them to bring out a sweeter taste.
Serve the dish with a dollop of Dijon mustard on the side for an extra tangy kick.

Recipe overview

This recipe takes you through the steps of preparing a traditional Saucisse de Morteau, a popular French dish known for its rich and delicious flavors. Originating from the Morteau region of France, this dish highlights the region's famous smoked sausage, cooked with potatoes, onions, and a blend of herbs in a flavorful broth. The recipe is straightforward and requires minimal preparation, making it a perfect choice for a hearty weeknight meal. Expect a comforting and filling dish with a balanced combination of smoky, savory, and herbal flavors. Enjoy this taste of French countryside cooking right at your own dinner table.

Common questions

How long does it take to cook Saucisse de Morteau? - The Saucisse de Morteau needs to cook for approximately 40 minutes.
How should I cook the potatoes? - Peel the potatoes and cut them into quarters, then cook them in a pan with the sausage cooking water until they are tender.
What should I do with the cooking water from the sausage? - Keep the cooking water to use it later for cooking the potatoes in order to infuse them with the flavor of the sausage.
How should I serve Saucisse de Morteau? - Serve the Saucisse de Morteau with the cooked potatoes and onions. It can be enjoyed as a main course on its own or with a side of sauerkraut or salad.
Can I add any other ingredients to the dish? - While the traditional recipe calls for the basic ingredients listed, you can customize it by adding herbs, spices, or other vegetables according to your taste.
Can I use a different type of sausage? - While Saucisse de Morteau is the traditional choice for this recipe, you can experiment with other types of smoked sausages if desired.

Serving dishes and utensils

Potato peeler - To peel the potatoes before cutting them.
Knife - For chopping the onions and garlic, as well as slicing the cooked sausage.
Fork - To prick the Saucisse de Morteau before cooking.
Large pot - To cook the sausage in boiling water.
Large pan - For cooking the potatoes, onions, and garlic.
Cooking spoon or spatula - To stir the ingredients in the pan.

Origin stories

Originating from the Jura Mountains in Eastern France, the Saucisse de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage that carries a distinct, robust flavor. What sets it apart is not just its unique taste, but also its method of preparation. The sausage is cold smoked for 48 hours using sawdust from conifer and juniper within a traditional pyramid-shaped fireplace known as a 'Tuyé'. This smoky, hearty sausage is deeply embedded in the culinary traditions of its region, and since 2010, it has enjoyed the protection of a PGI (Protected Geographical Indication), certifying that each Saucisse de Morteau is made following traditional methods in its region of origin.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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