Photograph of the finished Saucisse de Morteau

France · Xúc xích hun khói luộc Morteau

Saucisse de Morteau

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 680 g
  • Photograph of Potato Potato 800 g
  • Photograph of Onion Onion 1.6
  • Photograph of White wine White wine 320 ml
  • Photograph of Fresh cream Fresh cream 200 ml
  • Photograph of Gruyère cheese Gruyère cheese 160 g
  • Photograph of Dijon mustard Dijon mustard 48 g
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Place the whole Morteau sausages in cold water before turning on the heat, bringing it to 80 degrees and holding it for 40 minutes.
  2. 2 Do not prick the casing with a needle because the smoked fat will all drip into the pan and the sausage will dry out.
  3. 3 Boil the potatoes separately for 20 minutes, then slice them thickly.
  4. 4 Simmer white wine with red onion until reduced by half, then add cream and grated cheese to thicken the sauce.
  5. 5 Slice the sausages into 2cm thick rings, arrange them with the potatoes, drizzle with sauce, and serve with mustard.
Start cooking