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chef koo

Morteau Sausage substitution

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


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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.

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


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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 by FrogPrincesse (log)

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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.


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