Morteau sausage

Morteau Sausage

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

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

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

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

• French Cuisine
• Smoked Meat
• Doubs
• Franche-Comté

References

• The Oxford Companion to Food
• Larousse Gastronomique

External Links

• Official website of the Morteau Sausage