1 saucisse de Morteau fumée au bois de Sapin.
À cuire environ 15/20mn dans de l'eau chaude fremissante
Longueur de 15cm, diametre 6cm, poids environ 300g
1 Morteau sausage smoked over fir wood.
Cook for about 15/20 minutes in simmering hot water
Length of 15cm, diameter 6cm, weight about 300g
1 Sosis Morteau dihisap dengan kayu cemara.
Masak sekitar 15/20 menit dalam air panas mendidih
Panjang 15 cm, diameter 6 cm, berat sekitar 300g.
Saucisse de Morteau (façon) à cuire.
Conservation - Storage - Penyimpanan
Emballé sous vide et congelé.
Vacuum packed and frozen.
Dikemas vakum dan frozen.
Origin and Description
The Morteau sausage (French: “Saucisse de Morteau”; also known as the “Belle de Morteau”) is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department.
The Saucisse de Morteau is a smoked sausage made from pork and presented in a natural beef 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. Morteau sausage is identified by a little wooden stick wrapped around the link's end
The Morteau sausage is cooked in a saucepan, in initially cold water, heated until simmering, for 15 to 20 minutes. It is eaten hot or cold.