Morteau sausage

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Morteau Sausage[edit | edit source]

Morteau Sausage, also known as Saucisse de Morteau, is a traditional smoked sausage from the Morteau region of France. It is named after the town of Morteau in the Doubs department of the Franche-Comté region in eastern France.

History[edit | edit source]

The Morteau Sausage has a long history dating back to the 16th century. It was traditionally smoked in a Tuyé, a pyramid-shaped chimney, which is a characteristic feature of the farms in the Morteau region. The sausage is smoked using sawdust from conifer and juniper for a period of 48 hours. The smoking process gives the Morteau its distinctive flavor.

Production[edit | edit source]

The production of Morteau Sausage is highly regulated. It is made from the meat of the Large White pig breed. The meat is coarsely chopped and then stuffed into a natural pork casing. The sausage is then smoked in a Tuyé for at least 48 hours. The Morteau Sausage is protected by a Protected Geographical Indication (PGI) status, which means that only sausages produced in the Morteau region using traditional methods can be called Morteau Sausage.

Culinary Uses[edit | edit source]

Morteau Sausage is a versatile ingredient in many traditional French dishes. It can be boiled, grilled, or cooked in a casserole. It is often served with Potatoes and Green Lentils, or used in dishes like Choucroute Garnie, a traditional Alsatian dish. Despite its strong flavor, it pairs well with a variety of ingredients and can be used in a wide range of recipes.

See Also[edit | edit source]

References[edit | edit source]

External Links[edit | edit source]

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Contributors: Prab R. Tumpati, MD