Saucisse de Montbéliard
Montbéliard, a smoked sausage, is produced in a densely wooded region of the Franche-Comté in France. Saucisse de Montbéliard carries PGI 2013 classification.
|Lean pork from shoulder, leg or loin||700 g||1.54 lb|
|Back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Cumin or ground caraway||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Water||30 ml||1 fl oz|
- Grind meat with 1/4 - 5/16” (6-8 mm) plate.
- Grind fat with 1/4 - 5/16” (6-8 mm) plate.
- Mix ground meat with salt and water until sticky. Add spices and fat and mix again.
- Stuff into 36 mm hog casings.
- Apply warm smoke at about 50° C (120° F) for 2-3 hours. Local producers use wood from locally grown trees, often soft resinous type (fir, pine) - which is in contrast to majority of sausages smoked in Germany or Eatern Europe which are smoked using hardwoods.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water, dry and refrigerate.
The sausage may be produced as fresh or cooked type.