Sunday, 26 February 2012

Saucisse de Morteau - a French smoked saussage

After watching French chef Raymond Blanc on English TV last week, I suddenly fancied one of the dish he cooked. The Saucisse de Morteau... This sausage is made in the region of Franche Comté in North East of France. It is made with pork and is smoked the traditional way.

This sausage can be served cold or hot. I cooked mine with boiled potatoes and choucroute (Sauerkraut). I cooked the sausage in water for 30 minutes, then added the potatoes and cooked it for another 10 minutes.

I bought the Saucisses de Morteau from the Deli at our local supermarket Leclerc in Dinan.

If you are buying one, ensure it has a ‘proper’ tag (médaille) on it. You can find various ‘copies’ of this sausage in supermarkets but it won’t taste as good. It has a string on one side and a bit of wood on the other side used for hanging it whilst being smoked.

This one costs me €5. It was €13/kilo so rather dear but well worth it!

See this link for more information and recipes. I might try the recipe with the Mont D’Or cheese next time. It sounds lovely!

When my English friends tell me English sausages taste better than the French ones, i don't agree!!!

Try it and you will see why!

1 comment:

  1. Funnily enough, when we visit France we always bring back French sausages as we love them. However, it seems to work the other way around when my wife's French family come to visit us in the UK.

    I guess we all like trying things that are a little more 'exotic'.

    Mark Jarvis