2 saucisses de Montbéliard fumées au bois de Sapin.
À cuire environ 8/10mn dans de l'eau chaude fremissante.
Longueur de 12/13cm, diametre 2,5/3cm, poids environ 250g.
2 Montbeliard sausages smoked over fir wood.Cook for about 8/10 minutes in simmering hot water.
Length of 12/13cm, diameter 2,5/3cm, weight about 250g.
2 Sosis Montbeliard dihisap dengan kayu cemara.
Masak sekitar 8/10 menit dalam air panas mendidih.
Panjang 12/13 cm, diameter 2.5/3 cm, berat sekitar 250g.
Saucisse de Montbéliard (façon) à cuire.
Conservation - Storage - Penyimpanan
Emballé sous vide et congelé.
Vacuum packed and frozen.
Dikemas vakum dan frozen.
Origin and Description
French speciality of Bourgogne Franche-Comté historical region, and take its name from the city of Montbéliard in the Doubs department.
The Saucisse de Montbéliard is a smoked sausage made from pork and presented in a natural pork intestine casing. It has a uniquely distinctive smoky flavor which comes from using the sawdust fir wood in the smoking process. That process also gives the sausages their amber, golden-brown color.
The pork meat used in the production is lean pork and pork fat, minced and kneaded to perfection, while spices and herbs such as cumin and pepper are added to the mixture to provide a tasty, moist, and tender texture and a delicate smoky flavor when cooked.
The Montbéliard sausage is cooked in a saucepan, in initially cold water, heated until simmering, for 10 to 15 minutes. It is eaten hot or cold.