Morteau sausage

saucisse de Morteau

What it is

It is closed at one end with a wooden peg, the cheville, which is both the maker's signature and the way to tell it from an imitation, and cold-smoked at least 48 hours in a tuyé over resinous conifer sawdust. IGP since 2010, it is still cooked whole and cut at the table rather than portioned raw.

In the kitchen

Simmer it 45 minutes below boiling with the peg left in, and cook everything else in the same water — potatoes, lentils and cabbage take the smoke out of it, which is the whole point.

Goes with

Potato Comté Puy lentil Savoy cabbage Vin jaune Leek Cream

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Cancoillotte Wholegrain mustard

Something wrong here, or missing? Tell us