Identifiable by its regular cylindrical shape and its wooden peg which closes one end, the sausage of Morteau is made from pork and is recognizable by its taste smoked taste.
It's difficult to pinpoint its origins, as it's so deeply ingrained in our history; it has become an essential product of our region. The sausage of Morteau is linked to our mountain landscapes and more specifically to local buildings: the farms with smokehouses.
©mizenboite
©Michel Joly BFC tourismIt's in the ingenious pipe farms, typical of our sector, that the old ones smoked the pieces of meat to preserve them betterSmoking is an essential and decisive step in giving this characteristic taste. Sausages and other pieces of meat are hung in these large chimneysIt is the smoke from conifers, spruces, firs and junipers that slowly gives the color and taste.
The ancestral smoking process of salted meats is registered in the UNESCO intangible cultural heritage. A fine recognition of centuries-old know-how thanks to which some 5 tonnes of sausages are produced each year. Morteau !
This gastronomic tradition has been recognized since 2010 with the award of the PGI label.
"Oh, but if you're staying for dinner, I'll put a sausage on the stove." Whether it's in the fridge or the freezer, we always have one or two on the side in case we have last-minute guests. It's always there, as if to ensure we don't miss out on conviviality. Essential to our meals, the sausage Morteau It's also the joker on "what's for dinner" days. It goes well with anything: salad, pasta, potatoes, and can be served in many different ways. In short, we never get tired of it.
How to cook a sausage Morteau ?
– Place the sausage in a pan of cold water.
– Cook in simmering water for 35 to 45 minutes.
– And above all, don't prick the sausage while it's cooking! Sacrilege, otherwise you'll lose all the good taste.
There is no shortage of recipe ideas, here is a great selection at this link.
Find here the list of sausage manufacturers from Morteau PGI as well as shops that sell sausages made using traditional smoked methods.
Taste local products and the essential sausage in the restaurants of Pays Horloger.
Sausage, röstis, it's one of our great classics for eating sausage. Morteau. So to vary the recipes, here is an original one, “risotto with Morteau”, which also had its moment of glory on the France 2 show Télématin.
Everything is programmed! During your gourmet and wellness weekend, you will of course have the opportunity to taste the sausage Morteau but also to discover and understand the story.
pipe farms are inseparable from this terroir and it is in one of them, very nicely renovated, where you will spend the night. The setting is magical, calm and promises a most pleasant moment of relaxation.
A walk in one of the most beautiful natural sites in the area Consolation perfectly completes this 2-day, 1-night stay.
A very pleasant stay from 180 € per person, marketed by Doubs Tourism.
From April 1st to October 31st.
Everything you need to know about this gourmet and relaxing weekend
This stay is offered to you by the Tourist Office in partnership with the Doubs Departmental Tourism Committee registered in the register of travel and stay operators IM025100001. The Tourist Office is an intermediary who will confirm the availability of the chosen package as soon as possible. The contract will be established by the travel operator, which is the Doubs Departmental Tourism Committee. We thank you for your trust and wish you in advance a pleasant stay in the heart of the Pays Horloger.
The sausage of Morteau and the County are part of the stars of local gastronomy, but do you know the household cake ? or the grated ? Discover our local flavors and get started with our recipes. !
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