Morteau Sausage substitution

[chef koo]

I'm trying to find some Morteau sausage. If in the chance I'm unsuccessful, what's a good substitution?

[FrogPrincesse]

I've been able to find Morteau in the US if that is where you are located. There is a company (Fabrique Delices) that makes it here in California using a tradional French recipe.

Regarding a substitute, you will need a smoked (raw) pork sausage with a fairly strong pork taste.

[chef koo]

Is it cured like a salami? I've never had it so I'm not sure where to begin looking for a substitution

[FrogPrincesse]

No, not like a salami. It resembles more a fresh pork sausage that is heavily smoked. Note that it needs to be cooked before it is eaten, usually with lentils.

There is a similar discussion here:

http://forums.egullet.org/topic/3541-morteau-sausage/

Edited July 11, 2013 by FrogPrincesse (log)

[FrogPrincesse]

If you read French, this website has a fairly detailed description of the process involved to make Morteau sausage.

http://www.saucissedemorteau.com/les-etapes-de-la-fabrication.htm

[chef koo]

Interesting reads. I called a local sausage maker and he said that the next time he's making it will be in October since it's a sausage typically eaten during special occasions. His recommendation was a smoked Mennonite sausage. In his opinion, it was the closest, so I'll be going with that.