Morteau sausage is the other charcuterie specialty of Franche-Comté. Benefiting from a protected geographical indication since 2010, this sausage composed of more than 80% lean and pork fat is smoked with softwood and juniper sawdust and flavored with garlic, shallot, cumin and white wine. It is recognized by its amber color, cylindrical shape, and especially by the wooden ankle that closes the casing at one end. Season All year round
Morteau sausage is a sausage that must be cooked beforehand for 30 to 40 minutes in simmering water. Start cold cooking to prevent the sausage from bursting. No need to prick it.
Morteau sausage can be cooked in water, steamed or grilled on the barbecue after being poached.
Sold in a pack of 2 sausages