Secrets to Perfectly Cooking Morteau Sausage

There’s an old saying in the Franche-Comté region of France: “There are as many ways to cook a Morteau sausage as there are chefs in the world. ” This century-old delicacy, known for its unique taste and tantalising texture, has been cherished since the 16th century. Today, we’re peeling back the delicious layers to uncover the secrets of a perfectly cooked Morteau sausage.

Selecting and Preserving the Ideal Morteau Sausage

Identifying quality

Just like a sommelier selecting the best bottle of wine, identifying a quality Morteau sausage is an art in itself. The anatomy of a good Morteau is made up primarily of pork, salt, pepper, and garlic. Authenticity is paramount – look for proof of origin on packaging and avoid imitations. Trust your senses : A rich aroma indicates that the sausage has been smoked over resinous wood; it’s this process that gives it its distinctive flavor.

The Art of Preservation

To keep your Morteau fresh and delectable after purchase, storage is key. Avoid exposure to heat or light and instead opt for a cool, dark place such as your refrigerator. Wrapped in parchment paper and stored in an air-tight container, your Morteau can retain its flavoursome charm for weeks !

As we’ve just learned how to identify and store these delightful sausages, let’s dive into unlocking their true culinary potential through cooking.

Cooking Methods Examined: water, oven, and Alternatives

The Classic Way: water-based Cooking

The most popular method involves slow-cooking in water. Start by placing the sausage into a pan of cold water. This approach prevents the casing from bursting and helps retain its delicious flavor. Heat the water until it begins to simmer, then let your sausage cook for about 40 minutes.

Roasting in the Oven: an alternative method

For those who prefer a bit of crispness to their sausage, the oven provides a brilliant alternative. Remember to let your Morteau reach room temperature before cooking, ensuring an even heat distribution. Preheat your oven to 180°C (356°F) and place your saucisse into a baking dish with a bit of water at the bottom. Roast for around 25 minutes, turning halfway through.

Now that we’ve examined two popular methods of cooking Morteau sausages, let’s move on to some expert tips that will lift your sausage game to new heights.

Tips for Perfect Morteau Sausage Cooking

The importance of broth

The choice of broth can make or break the overall taste. A mix of water and dry white wine with spices like bay leaves, pepper or thyme offers an incredible burst of flavour while complimenting the inherent taste of the sausage.

The right temperature and timing

Patience is virtue when it comes to cooking sausages – rushing can result in sub-par results. Aim for gentle simmering rather than a vigorous boil; this slower process ensures an exterior firmness while maintaining tenderness within.

We’ve covered how to select, store, cook and perfect the art of Morteau sausage preparation; now let’s explore how best to serve it.

Serving and Savouring Morteau Sausage: accompaniments and Presentation

Presentation matters

Serving the Morteau rightly is just as important as cooking it. Consider slicing into thick pieces and arranging artfully on a rustic wooden board for an authentic presentation.

The perfect accompaniments

A well-cooked sausage deserves a worthy side-dish. Traditional hearty vegetables like potatoes, cabbage or lentils work wonderfully, or you could simply enjoy it with crusty bread and Dijon mustard.

To sum up, mastering the art of Morteau sausage preparation involves understanding its heritage, selecting quality products, using the right cooking methods and serving it with love. Here’s to many more delicious meals with this regional specialty !