Smoked sausages, Morteau, Montbéliard, Alsace, Diots...
Appreciated by amateurs for its frank and smoky taste and its soft and juicy texture, the Morteau sausage is a coarsely ground pork sausage that can only be produced in Franche-Comté. Generally cooked in water, it can also be grilled and can then be used for many recipes, from the most classic such as sausage with lentils or sauerkraut, to the most original, as an accompaniment to fish for example. The Morteau sausage is easily recognizable by its amber color due to smoking, its cylindrical shape and its closure with a wooden peg.
Ideal for one person, these 175g sausages are very practical because they can be served whole. Packaged in a protective atmosphere per 12, their packaging is well suited to preparing a banquet or for medium-sized establishments offering Montbéliard sausage as a dish of the day, sauerkraut for example.
Firm, soft and juicy, the Montbéliard sausage, protected by IGP, is distinguished first by its amber and speckled color and by its thin skin. When cut, it reveals a large grain of hash and on the palate, it reveals smoky, fragrant and slightly peppery aromas.
Firm, soft and juicy, the Montbéliard sausage, protected by IGP, is distinguished first by its amber and speckled color and by its thin skin. When cut, it reveals a large grain of hash and on the palate, it reveals smoky, fragrant and slightly peppery aromas. It's a must-have for making your homemade sauerkraut.
Ideal for one person, this 175g format is very practical because it allows you to serve the Montbéliard sausage whole. In addition, vacuum packaging allows for better preservation.
Protected by an IGP, the Morteau sausage is a pork sausage with characteristic smoky aromas. Recognizable, the Morteau sausage has an amber color, it is straight, cylindrical and regular and is closed with a wooden dowel.
Its characteristics are also tasteful: served hot or cold, the Morteau sausage has a pronounced but mild smoked taste. It is juicy while remaining firm and soft thanks to a large pork chopping grain that is clearly visible when cut. It's a must-have for making your homemade sauerkraut.
The Montbéliard sausage is sometimes considered the oldest sausage in France. It is distinguished by its amber and mottled color, thin skin and large hash grain. Juicy despite a firm texture, its taste is slightly smoky and peppery.
These small 60g sausages, ideal in a mix with other meats in a dish, a sauerkraut or as a starter, are already cooked and only require reheating before serving. Practical, they can even be reheated in a microwave.
Protected by its IGP, Morteau sausage can only be produced in Franche-Comté. It is a pork sausage recognizable by its amber color due to smoking and its cylindrical shape but also by its closure with a wooden peg.
Already cooked, these Morteau sausages can be sold individually or prepared: served cold or reheated, they are suitable for many recipes ranging from salad to sausage rougail or sauerkraut. When cut, they have a large hash grain and are characterized by a firm and juicy texture.
Originally from Savoie, diots are small sausages made from minced pork and seasoned with spices. They can be grilled on the barbecue, boiled in a hotpot or sliced to decorate a pizza. Traditionally they are cooked with red or white wine and are accompanied by a tasty gratin of crozets, polenta, lentils or steamed potatoes. They can also be served cold in sandwiches or salads.
