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 loin700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cumin or ground caraway1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Water30 ml1 fl oz
  1. Grind meat with 1/4 - 5/16” (6-8 mm) plate.
  2. Grind fat with 1/4 - 5/16” (6-8 mm) plate.
  3. Mix ground meat with salt and water until sticky. Add spices and fat and mix again.
  4. Stuff into 36 mm hog casings.
  5. 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.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Cool in cold water, dry and refrigerate.
The sausage may be produced as fresh or cooked type.

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