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 g1.54 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Cumin1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Garlic7.0 g2 cloves
White wine30 ml1 oz fl
  1. Grind meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. 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.
  4. 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.
  5. Keep in refrigerator.
  6. Cook before serving.
Saucisse de Morteau is stuffed into 40-65 mm hog middles, however, if stuffed into pig’s bung (>65 mm), the name of the sausage changes to “Jésus de Morteau.” After smoking the sausage may be submitted to a thermal process becoming a fully cooked and ready to eat sausage.

Saucisse de Morteau carries PGI, 2010 classification.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs