Montbéliard sausage

saucisse de Montbéliard

What it is

An IGP since 2013, defined down to its shape: at least 25 mm across, slightly curved, and seasoned with cumin — which in Franche-Comté means caraway, the cumin des prés of the meadows. It is smoked in a tuyé, the wide chimney-room of a Comtois farmhouse, but far more lightly than its broad neighbour from Morteau.

In the kitchen

Poach it 25 minutes in water that never boils, starting cold and unpricked; boiling bursts the casing and empties the smoke into the pot.

Goes with

Puy lentil Potato Comté Dijon mustard Cabbage Vin jaune Leek

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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