Grocery
Smoked Cabbage Sausage (Morteau)
What it is
This is a traditional French sausage, originating from the Franche-Comté region. It is made from pork and seasoned with spices, then smoked over a coniferous wood fire, typically fir or spruce. The smoking process gives it a distinctive aroma and flavor. It is often sold as a whole, uncooked sausage, characterized by its cylindrical shape and often a small wooden peg at one end.
How people cook with it
This sausage is a staple in many hearty French dishes, bringing a rich, smoky depth to meals.
- Simmered in stews
- Cooked with lentils
- Served with potatoes
- Added to soups
To prepare, it is best to gently simmer the sausage in water or broth for a significant amount of time, typically 20 to 40 minutes depending on its size. This slow cooking method allows the sausage to cook through evenly and tenderize. It should not be boiled vigorously, as this can cause it to split. Once cooked, it can be sliced and served as part of a larger meal, often accompanied by vegetables or grains.
How it differs from similar foods
Unlike some cured sausages, Morteau sausage is typically sold uncooked and requires cooking before consumption. Its specific smoking method over coniferous wood imparts a unique, less intense smokiness compared to, for example, a heavily smoked bacon.
Who it is for
Home cooks looking to prepare authentic French regional cuisine will find this sausage a valuable ingredient.
How to keep the rest
Uncooked Morteau sausage should be stored in the refrigerator. It is best to keep it wrapped tightly in its original packaging or in a breathable bag. Consume within a few days of purchase for optimal freshness and flavor.