The Morteau sausage (French: saucisse de Morteau; often called the Belle de Morteau) is a smoked sausage made in the Franche-Comté region of France. Morteau, a city in the Doubs department, is the source of its name. It's smoked in "tuyés," or traditional pyramidal chimneys. It's a firm-textured raw sausage with a powerful flavor. It's created on the plains and in the highlands of the Jura mountains in the Doubs at more than 600 meters above sea level (2,000 ft). Morteau is at the epicenter of the artisanal movement.
Morteau sausage is made entirely of swine from the Franche-Comté region, which has long been fattened in this mountainous region. The sausages must also be smoked for at least 48 hours with sawdust from pine and juniper within the tuyé to be allowed to use the term "Saucisse de Morteau." However, because the combustion is accompanied by a rapid movement of air, it is not cooked. The PGI mark protects the Morteau sausage, ensuring its quality, provenance, and production process as a regional French specialty. Authentic Morteau is identified by a metal tag and a little wooden stick wrapped around the link's end.
The ham, shoulder, and belly of the "Porc de Franche-Comté" breed are the only sections utilized. The casing is made of natural materials. Cumin, garlic, pepper, and juniper are among the spices used. After being cured over pine, spruce, and juniper, the sausage is smoked for at least 48 hours. The Morteau has a lovely golden amber color and a rich, juicy texture. The sausage's smokey flavor will complement whatever you're cooking it with.
Why morteau sausage is famous?
A 34 mm natural pork casing is used for sausages weighing less than 150 g, and a 40 mm natural pork casing is used for sausages weighing more than 150 g. One end is secured with a straight wooden stick with no sharp ends, while the other is secured with a natural fiber thread. Jésus de Morteau is a type of Saucisse de Morteau that is packed inside an uneven and somewhat larger pig caecum (blind cap). With a diameter of at least 65 mm at the time of filling, Jésus de Morteau has a less regular appearance. When a caecum casing (blind cover) is used, Jésus de Morteau is not always closed with a little wooden stick. The same recipe is used to make both sausages. Saucisse de Morteau and Jésus de Morteau have a characteristic amber color that ranges from brown to yellow after being smoked.
Traditionally, both the fat and the meat were sliced with a knife. Even though the meat has been crushed, there is still a gritty mince. Leg, shoulder, belly, back fat, loin, and pig trimmings are the only cuts that can be used (no other cuts are allowed). Meat that has been mechanically separated is banned, and minced meat particles must be at least 8 mm in diameter. The maximum amount of salt (NaCl) added is 22 g/kg, which is acceptable to local farmers. Sugar, nitrite salt (sodium nitrate), saltpeter (sodium nitrate), 6.5 percent red wine, and rosemary extract are all permitted (for its anti-oxidizing properties, not for its aroma).
The maximum drying temperature is 40°C (104°F). The goal of drying is to get the surface of the casing ready for effective smoke adhesion. The smokey flavor of Saucisse de Morteau and Jésus de Morteau is due to the sawdust and resinous wood used in the smoking process, as well as the length of time spent smoking. The amber color of Saucisse de Morteau is halfway between brown and yellow. The shortest smoking time in a conventional smokehouse is 3 hours, and the longest is 48 hours. A 'thué,' or traditional smokehouse, has a 12-hour minimum smoking period and a seven-day maximum smoking period. A typical smokehouse is heated to a maximum of 40°C (104°F) for smoking. This helps to keep the quality of the product from deteriorating. The usage of liquid smoke is severely prohibited. The sausage must attain a core temperature of 68° C (154° F) during cooking.
How to cook Morteau sausage
- Grind meat through 5/16" (8 mm) plate.
- Grind the fat on an 8 mm plate with a 5/16" drill bit.
- Combine ground lean meat and salt in a large mixing basin and cure #1 until sticky. Before sprinkling spices on meat, dilute them with wine. Stir in the ground fat until everything is completely combined. Stuff into hog casings with a diameter of 40 mm.
- Smoke for 48 hours at 18° C (64° F) with a thin cold smoke. Local wood, such as pine conifer, fir, and juniper twigs, was used to smoke the original sausages.
- Put the container in the fridge to chill.
- Prepare the food before serving.
5 famous ways Morteau Sausage is cooked
1. Morteau Sausage Salad with Poached Egg
The Morteau Sausage Salad with Poached Egg by Raymond Blanc is a rustic and rural dish that embodies the heart and ideals of Franche-gastronomy Comté.
Ingredients
- 1 Morteau sausage
- 2 tablespoons white
- wine vinegar
- 4 medium eggs (preferably organic or free-range)
- 2 pinches of sea salt
- Pinch of ground black pepper
Dijon Mustard Dressing
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin
- Olive oil
- 1½ tablespoons white wine vinegar
- 2 tablespoons warm water
- 2 pinches of sea salt flakes
For the White Wine Potatoes
- 500g Belle de Fontenay
- potatoes (or Charlotte)
- 1 small shallot (about 50g)
- 45ml white wine vinegar
- 2 tbsp dry white wine
- 3 bay leaves
- 1 teaspoon sea salt flakes
- Pinch of ground white pepper
- 45ml vegetable oil
Finally,
- 100 g salad leaves (frisée, trévise, chicory, or mixed)
- a handful of chives, finely chopped
Method
The potatoes should be washed but not peeled. Chop the shallots finely.
First, make the mustard dressing. Combine the Dijon mustard, oil, vinegar, water, and salt in a medium mixing bowl. Place the salad leaves on top of the dressing and set aside until just before serving to stir through.
Using a fork, prick the sausage. Bring a large pot of water to a low boil in a large saucepan. Continue to cook for another 20 minutes after adding the potatoes. Remove the potatoes from the water with a slotted spoon and leave them aside to cool slightly before slicing them into 1cm thick slices.
Meanwhile, continue to cook the sausage in the boiling water for another 20 minutes. On the residual heat, it will continue to cook. In a small saucepan, combine the bay leaves, white wine vinegar, white wine, shallot, pepper, and salt. Bring the water to a boil, then remove the pan from the heat for 10 seconds. Half-fill the pan with vegetable oil. Pour the hot dressing over the cooked potatoes, reserving about a tablespoon for sprinkling over the salad leaves right before serving.
If you wish to serve my favorite Morteau with poached eggs, prepare it this way. Bring 2 liters of water to a simmer in a large saucepan over medium heat, then add the white wine vinegar. Each egg should be cracked into a ramekin and set aside (or cup). Place a ramekin on the edge of the water and crack one egg into it gently. Continue with the remaining three eggs in the same manner. Poaching the eggs will take 3–4 minutes.
With a slotted spoon, remove the eggs from the water and set them on kitchen paper to absorb any extra water on the whites. (I prefer to clip the tangled white threads with a pair of kitchen scissors.) Season. Cut the sausage into thin pieces and serve with the potatoes on plates or in a large serving dish. Toss in the salad greens just before serving. Top with poached eggs and chives, if using, just before serving.
- Morteau Sausage with White Wine (France) Recipe
Every location has its unique sausage style. Morteau sausages are combined with potatoes in the following dish. The sausages will be served with a delicious sauce.
Ingredients:
- Saucisse de Morteau or Morteau Sausage
- 1 tbsp tomato paste
- 1 knob of butter
- Dry white wine
- Chicken stock
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 400 g (14 oz.) whole potatoes
- Salt, pepper, bouquet garni, parsley
Method
- In a pan with a little butter, grill the sausage;
- Add the remaining ingredients (except the parsley) and cover with white wine and stock and cook for 30 minutes.
- Remove the seasonings from the sausage and serve it with potatoes around it on a serving platter.
- Strain the cooking liquid into a saucepan and bring to a boil over high heat, sprinkling with pepper and salt to taste.
- Toss the sausage and potatoes in the sauce, then serve with chopped parsley on top.
- Braised Morteau Sausage with Dark Muscat Grapes
Morteau sausage is a thick, smoky pig sausage that goes well in soups, stews, and braises. We used grapes, which burst throughout the cooking process, releasing their juice and adding a delightful sweet-sour pop to the dish. Serve with a mound of buttery mashed potatoes on the side.
Ingredients
- 1 Morteau sausage
- 500g dark Muscat grapes
- 750g floury potatoes
- 250ml chicken stock
- 75g butter
- 3 tablespoons sour cream
Method
- Preheat the oven to 180 degrees Celsius.
- Layer the sausage on top of the chicken stock and grapes in a covered casserole dish (remove any labels and string from the sausage).
- Prick the sausage all over with a fork to drain the juices into the dish.
- Cook for 45 minutes with the cover on, then remove it and continue to cook for another 15 minutes.
- Saucisse de Morteau atop a salsify bed:
Salsify is a great vegetable with a distinct flavor, despite its rarity. It's best when it's fresh, but if you can only find it in a jar or a can, this recipe will still work. Fresh preparation is amusing, with a sticky sap flowing as soon as the banana is peeled.
"Cochon et Fils," a simple recipe from a wonderfully lyrical cookbook, is a homage to the pig in all of its gastronomic manifestations. The English title is "Pork and Sons," however "Pig and Sons" is a more accurate translation. Consider how far southern barbecue, the "blue pig," and other French pig jokes could be taken.
Ingredients
- 2 Morteau sausages, or a good smoked sausage
- 6 thick-cut slices of smoked bacon
- 1 kg fresh salsify
- 1 lemon
- 6 shallots
- 1 tbsp sugar
- 1 tsp bouillon cube in 50 cl water (or your home-made beef stock if you have any)
- 50 g salted butter
- olive oil
Recipe
Cook the sausages for around 40 minutes in a kettle of boiling water.
In a casserole dish sprayed with olive oil, place the skinned shallots. Bake for 20 minutes at 180 degrees Celsius. They must be gentle to the touch.
To protect the salsify from browning, peel it and soak it in lemon water. In a large saucepan, combine the beef stock and lemon water. Over low heat, sauté the salsify with the butter and sugar until it is cooked to your liking.
Cook the bacon on the grill.
Everything has its rightful place. Simply arrange a salsify bed, bacon-topped sausage slices, and shallots on the dishes. Remember to drizzle some of the cooking liquid over each plate. It's easy to prepare, fill, and visually pleasing.
- Morteau Sausage with Lentils
This recipe was previously referred to as "petit salé," but it is not. To make a proper "petit salé," add meat. This dish is still extremely French, earthy, straightforward, and satisfying. The Morteau sausage is a thick smoked sausage from Morteau in the Jura region of eastern France. I've made this dinner before with Cumberland sausages, and it works just as well, albeit the flavor isn't quite as strong. French Peeled carrots are also a terrific addition to this recipe; after 10 minutes, add them sliced into bits.
Ingredients
- 1 Morteau sausage
- 200g lardons
- 1 onion, cut in quarters
- 120g Puy lentils
- Provence herbs
- Salt and pepper
Method
In a medium-high heat pot, cook the lentils in cold salted water. In a big pot, bring the water to a boil.
Once the water has reached a boil, add the sausage, lardons, and onion. Season with pepper and herbs of Provence.
Reduce the heat to low and continue to cook the lentils for another 25 minutes, or until they are tender.
Slice the sausage and place it on top of a lentil bed.
