How to cook a Morteau sausage in the oven?
Baking the Morteau sausage in the oven is the best way to retain maximum flavor.
To perform this technique, simply wrap the sausage in aluminum foil to make a foil, then place it in an oven at 200 degrees for 40-45 minutes.
To avoid dirtying the oven with grease, it is recommended to place the foil in a dish.
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Another cooking to know: the torrée.
Sometimes called "shepherds fires", the torrée is a Jura tradition which consists of preparing a big fire in the pastures and cooking the sausages under the ashes.
Traditionally, the sausage was wrapped in cabbage leaves and then wrapped in moistened newspaper.
The fire was then covered with fir branches.
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How to cook a Morteau sausage in water?
Cooking in water can lessen the taste of Morteau sausage, but it is very popular because it requires little preparation.
Simply place the sausage in a large saucepan and cover it with cold water.
Heat until the water is simmering, not boiling, and cook for 40 minutes.
Another possibility for cooking Morteau sausage: steaming.
This is practiced using a steamer or a pressure cooker in which the sausages are placed for 25-30 minutes and to which potatoes can be added to cook them simultaneously.
How to cook a Morteau sausage on the barbecue or on the plancha?
Morteau sausage can also be cooked on the barbecue or on the plancha.
It is possible to precook the sausages in water for 30 minutes, then cut them lengthwise before placing them on the grill to cook them for 10 minutes.
This type of cooking is particularly appreciated for quickly cooking small Morteau sausages and serving them as a starter or an aperitif.
The second cooking on the barbecue makes it possible to make skewers.
Simply cut the sausage into rounds, alternate them on a spike with other foods and grill them for 10 minutes.
Finally, it is possible to cook them in foil, like in the oven.
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Steaming, a traditional and tasty cooking
For even tastier cooking, you can also stew the Morteau sausage, accompanied by vegetables.
It is this type of cooking that is used to prepare an Alsatian sauerkraut for example, but it is quite possible to replace the fermented cabbage with other vegetables.
The sausage is cooked in a sauté pan, or in a large saucepan, on a bed of vegetables, potatoes for example.
Cut into pieces, they will collect the juice and the fat that the sausage lets out during cooking and will gorge themselves with its smoky flavor.
