Saucisse de Morteau
The sausage (saucisse) de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. The geographical area of production for ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ consists of four provinces in the Franche-Comté region (Doubs, Jura, Haute-Saône and Territoire de Belfort).
|Pork meat (shoulder, ham, loin, belly)||700 g||1.54 lb|
|Pork back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1/2 tsp|
|Cumin||1.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Garlic||7.0 g||2 cloves|
|White wine||30 ml||1 oz fl|
- Grind meat through 5/16” (8 mm) plate.
- Grind fat through 5/16” (8 mm) plate.
- Mix ground lean meat with salt and cure #1 until sticky. Dilute spices in wine and pour over meat. Add ground fat and mix all well together. Stuff into 40 mm hog casings.
- Smoke for 48 hours with a thin cold smoke at 18° C (64° F). Original sausages are smoked with local wood such as pine conifer, fir and juniper twigs.
- Keep in refrigerator.
- Cook before serving.