Sausages and dry-cured sausages to cook
Sausages are charcuterie products whose casings are stuffed with minced meat, and are salted and seasoned differently according to recipe and region. Raw sausages that are steamed, smoked or not, and can be eaten poached as part of a cooked dish such as a hotpot or an Alsatian sauerkraut (Morteau and Montbéliard sausages), especially once winter comes around.
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SAUCISSE DE MONBELIARD PGI
Description:
Originating from the Franche Comté region, the IGP Montbéliard sausage is made from pork and natural gut. It has a minimum diameter of 25mm and forms a slight curve. It is distinguished from its cousins by its cold smoking process with softwood (fir and spruce) which can last from 6 hours to 5 days, and which gives it its so particular taste.
Advice for use:
It is recommended to plunge it in a pan of cold water and to let it cook for 20 to 25 minutes in simmering water. It is not recommended to prick it, so as not to let escape its characteristic smoked taste in the cooking water. It can also be grilled on the barbecue or pan-fried and eaten hot or cold.
Preservation:
It goes perfectly with potatoes (steamed, sautéed, fried or mashed)
The Montbéliard sausage can be kept up to 3 weeks in the refrigerator if bought fresh.
If it is packaged in a protective atmosphere, it can be kept for up to 45 days.
This sausage can also be frozen to increase its shelf life to 365 days.
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SUGGESTED WINES:
Which wines to enjoy with cooked and raw sausages?
Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings.
In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings!
Red wines
Montbéliard sausage PGI:
Lirac appellation, Rhône Valley, France
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SAUCISSE DE MORTEAU PGI
Description:
Also from Franche Comté, Morteau sausage is made from pork meat and natural gut. It also benefits from a PGI which recognizes the specific know-how linked to its smoking, the quality of the pig feed and the specificity of the Franche Comté region. Smoked in the same way as the Montbeliard sausage, this process can nevertheless last longer, between 24 hours and 7 days. It is also different from the Montbeliard sausage by its larger diameter, minimum 40mm. It is characterized by a thick mincing grain, a cylindrical and straight shape and an amber color.
Advice for use:
To preserve its soft, juicy and smooth texture, it is preferable to cook it in cold water without pricking it and to let it cook for 40 to 45 minutes in simmering water.
The Morteau sausage can be eaten hot or cold and goes perfectly with a lentil dish such as a Petit salé aux lentilles du Puy but also in a pan-fried Franc-Comtois dish for example.
Preservation :
Like the Montbéliard sausage, the Morteau sausage can be kept for up to 3 weeks in the refrigerator if it is bought fresh.
If it is packaged in a protective atmosphere, it can be kept for up to 45 days.
This sausage can also be frozen to increase its shelf life to 365 days.
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THE COOKING SAUSAGE
Description :
The cooking sausage is made like a traditional pork sausage stuffed into a natural casing. Its particularity lies in the selection of the best pieces of pork shoulder. This sausage can also be pistachioed or truffled.
Advice for use :
This one is cooked in the same way as the Montbéliard sausage or the Morteau sausage. Count about 40 minutes of cooking for a 450g sausage and 30 minutes for a 160g sausage. Once cooked, cut the sausage into 2cm thick slices and serve with potatoes and a piece of butter
Preservation :
Cooked sausage can be kept for up to 15 days in the refrigerator (between 0 and 4°).
It can also be frozen to increase its shelf life to 365 days.
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DIOT
Description:
The diot is a minced pork sausage flavored with nutmeg. Smaller in size, it measures between 10 to 15cm long with an average diameter of 5cm and can weigh between 180 and 200g
Advice for use:
Diots can be eaten dried but they are more usually cooked in white wine. They can be eaten hot with boiled potatoes, crozets, polenta or lentils. They can also be eaten cold with mustard or sliced into a salad or sandwich.
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Preservation:
Diots should be kept in the refrigerator (between 0 and 4°).
- If they are packaged in filmed trays, they can be kept for 6 days.
- If they are packaged in a protective atmosphere, they can be kept from 12 to 20 days.
The diot can also be frozen to increase its shelf life up to 365 days.
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