The Morteau sausage, also known as the Belle de Morteau in English and French, is a smoked sausage produced in the Franche-Comte region of France. Its name comes from Morteau, a city in the Doubs department. The “tuyes,” or conventional pyramidal chimneys, are used to smoke it. It is a raw sausage with a robust flavor and a hard texture. At a height of more than 600 meters above sea level, it develops on the plains and in the highlands of the Jura mountains in the Doubs (2,000 ft). The artisanal movement is centered in Morteau.
Pork from the Franche-Comte region, which has been traditionally fattened in this mountainous region, makes up all of the pigs used to make morteau sausage. To use the appellation “Saucisse de Morteau,” the sausages must also be smoked in the tuye for at least 48 hours using pine and juniper sawdust. It is not cooked, though, because the combustion is accompanied by a swift airflow. The Morteau sausage is safeguarded by the PGI label, which guarantees its quality, provenance, and manufacturing procedure as a traditional French delicacy. A metal tag and a tiny wooden stick wrapped around the end of the connection serve as indicators of genuine Morteau.
The only parts of the “Porc de Franche-Comte” breed that are used are the ham, shoulder, and belly. Natural materials were used to make the casing. Among the spices used are juniper, cumin, garlic, pepper, and pepper. The sausage is smoked over pine, spruce, and juniper for at least 48 hours after curing. The Morteau has a rich, juicy texture and a gorgeous golden amber color. The smoky flavor of the sausage will go well with whatever you prepare it with.
400g of Morteau sausage
The Belle de Morteau, sometimes referred to as the Morteau sausage, is a typical smoked sausage from the Morteau area of France. It is smoked in pyramidal shaped pipes.
The Belle de Morteau, sometimes referred to as the Morteau sausage, is a typical smoked sausage from the Morteau area of France. It is smoked in tuys, which are pyramid-shaped chimneys, and is a very dense, highly flavored raw sausage. A Morteau sausage must be smoked with conifer and juniper wood chips for at least 48 hours at a height of more than 600 meters in order to be considered authentic. It has the most amazing smoky aroma and can significantly improve the flavor of any beef stew. A truly outstanding product.
The Belle de Morteau, sometimes referred to as the Morteau sausage, is a typical smoked sausage from the Morteau area of France. It is smoked in tuys, which are pyramidal chimneys, and is an uncooked sausage with a flavorful smoky flavor. The Morteau sausage must be smoked for at least 48 hours with conifer and juniper wood chips at an elevation higher than 600 meters in order for the sausage to be considered authentic. It has the most amazing smoky aroma and can significantly improve the flavor of any beef stew. A truly outstanding product.
How is morteau sausage made?
Made only from certain portions of the “Porc de Franche-Comte” breed, such as the ham, shoulder, and belly. the natural casing
There are added spices including juniper, cumin, garlic, and pepper. The sausage is cured before being smoked for at least 48 hours over pine, spruce, and juniper.
The sausage has a smokey flavor that it will impart to the food you prepare it with.
Pork makes up Morteau sausage?
The Morteau Sausage is a natural-casing pig sausage that is typically smoked for up to 48 hours in a “tuye.” The breed used is called “Porc de Franche-Comte.” It is seasoned with herbs and spices like juniper, cumin, garlic, and pepper. The sausage is slow smoked over pine, spruce, and juniper sawdust after being cured. The Morteau has a lovely golden amber color and a juicy, robust texture. The sausage has a powerful smokey flavor that makes it stand out.
Florent and Fabien, both natives of the French Jura Mountains, hand-select the finest cuisine, wines, and local craft traditions. They hail from a long line of farmers, butchers, and artisans who have been passionately producing their food and operating market stalls for decades. Since 2011, they have introduced the quality you deserve and the flavors of your highlands to the UK.
Both nitrates and nitrites are crucial for ensuring that meat is fully and correctly cured and for fostering the emergence of diverse flavors. Nitrites serve the same purpose for charcuterie as sulphite does for the production of wine. In order for you to choose what to consume, we want to be transparent with you. French smoked meats Morteau Sausage 400g
Can you consume uncooked morteau sausage?
It must be cooked because morteau is a smoked raw sausage. Since smoking eliminates some of the potential bugs, eating it raw won’t kill you and is probably not going to make you sick, but it needs to be cooked for 30 minutes in simmering water.
How is morteau prepared?
Unfortunately, it’s the less effective method and the one that’s employed more frequently: a portion of the sausage is flavor-infused with cooking water.
Don’t pierce the sausage since water would seep inside and ruin the flavor. Instead, place the sausage in a large skillet and cover with cold water. Cook the sausage for 40 minutes on medium heat with the lid on.
The cooking water can then be used, for instance, to cook rice or pasta.
What do French sausages entail?
French sausages can also be made with beef or veal but are typically made with pig. They frequently have mustard seed and garlic added to their flavors. Additionally, salt and pepper are frequently used to season French sausages.
A Montbeliard sausage is what?
Traditional smoked pig sausages were made with the “Porc de Franche-Comte” breed in a “tuye.”
The only cuts that may be included in the mixture are loin, ham, shoulder, belly, and back fat. Only natural pork gut may be utilized.
Additions include juniper, caraway, garlic, and pepper. Following curing, the sausage is smoked for 10 to 24 hours over pine, spruce, and juniper.
The Montbeliard has a solid texture and a lovely golden amber color. Strong smoky and salty flavors define the sausage’s flavor.
What is sausage from Strasbourg?
Light pink or red Strasbourg sausages can be identified by their hue. It is formed with a mixture of beef, which is then dusted with cumin, and is between 12 and 14 centimeters in length. It is then embossed inside a natural sheep casing. At Panzer, it is one of the most popular sausages and is especially beloved by kids for its crunch. The word “Knack,” which is derived from the German “knacken” and literally means “to burst in the teeth,” is also referred to by this attribute.
How should Montbeliard sausage be consumed?
Another town in Franche-Comte is Montbeliard, which sells sausages with a quality label. This sausage, which is shorter than its Morteau cousin, is made by melting pig meat with additional ingredients.
Additionally, the Montbeliard sausage is smoked in a tuye with several types of wood, adding extra flavors to this Franche-Comte culinary creation. The Morteau sausage is this product’s main rival in France, and it is a very excellent one.
These sausages taste fantastic when served with potatoes cooked in milk the French way, or when served with bacon, cabbage, carrots, leeks, garlic, onion, thyme, or bay leaves.
The saucisse de Morteau is traditionally made by first cooking some potatoes in a skillet with half milk and half water. Sausages should be added to the pan and cooked for 1.5 hours. After that, drain the milk and water. It will delight your taste buds and is beautiful and delicious.
What sausage is the most popular?
Germany’s Bratwurst Bratwurst, one of the most popular varieties of sausage, can be made from a variety of meats, including beef, veal, or pork. It typically contains seasoning and spices, which enhances the flavor and aroma of the food. This German sausage is a favorite for many whether it is grilled, steamed, broiled, or otherwise prepared.
Is summer sausage healthy to consume?
Prior to the invention of refrigeration, summer sausage was a form of cured pork that originated in Europe. A sausage that would not decay without refrigeration “in the summer months” may be made by combining many different preservation techniques.
Salami, pepperoni, and Spanish chorizo are just a few examples of the various varieties of summer sausages available on the market, but authentic German summer sausage is a little softer and less dry than these prepared meats. This is because of the temperature in Germany and the fact that less water needed to be removed from the meat for it to stay fresh during the summer.
Summer sausage is ideal for charcuterie boards, picnics, and snacking. It goes nicely with wine and cheese and is usually served thinly sliced.
The fundamental appeal of summer sausage is that it’s straightforward, ready to eat, and tastes wonderful at room temperature. You can also fry it up or put it in a casserole.
Despite the fact that summer sausage was initially designed to be stored without refrigeration, modern food safety knowledge and the accessibility of refrigeration are both blessings. Leaving certain sausages outside of your cooler is absolutely fine, but not all summer sausages are created equal; some need to be chilled to stay fresh.
Consult the maker if you’re unsure about whether your sausage needs to be refrigerated. Additionally, you can check the box; if it says “Refrigerate after opening,” it is okay to store the item in the pantry until you are ready to use it. Put it in your refrigerator if it says it “Needs refrigeration.” Consider where in your grocery store you bought the item as well. If you bought the snack at the register, it probably needs to stay chilly; but, if you found it in the refrigerator, it probably needs to stay chilled.
Despite what the name might suggest, Hempler’s sells two summer sausage kinds all year round. We have an all-beef version in addition to our regular summer sausage, which is created from a combination of beef and pig. Both are MSG-free and gluten-free.
Our summer sausages are the ideal food to bring on vacation picnics, hiking expeditions, or camping trips because they are fully cooked and don’t require refrigeration until they are sliced. Or simply use them to make a quick dinner!
Find out where to get them here, and if your neighborhood shop doesn’t have them, ask the manager to add them to the stock!
Is summer sausage edible without being cooked?
Summer sausages were traditionally cured, dried, and smoked. In the procedure, the meat loses the majority of its water content, rendering it unfit for bacterial development. The sausages were created centuries ago when there was no refrigeration and people had to find a purpose for the meat they had on hand.
Similar to traditional summer sausage, modern summer sausage is produced by adding additional curing agents and flavorings to avoid the lengthy smoking process and make it safe for consumption.
There is no need to make a proper summer sausage if you get it from the store. It can be chopped up and eaten on its own or incorporated to other dishes as a substitute or addition of fresh meat.
Similarly smoked and prepared, homemade summer sausage won’t require cooking either. However, because of the variations in the preparation methods, homemade sausage frequently tastes better when cooked on the grill or added to other foods.
This does not preclude you from frying a summer sausage and giving it a lovely char. The collagen casing must be removed since it cannot withstand extreme heat.
Summer sausage will impart some of its tastes to the other items it is served with.