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Saucisse de Morteau

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description Saucisse de Morteau Overview

Saucisse de Morteau is a traditional smoked pork sausage originating from the Franche-Comté region of eastern France, specifically the Doubs department. It is distinguished by its dense, coarse texture and deep smoky flavor, which is achieved by smoking the sausage over a slow-burning fire of coniferous sawdust in a structure known as a tuyé. The sausage is readily identifiable by the wooden peg used to fasten its casing and holds Protected Geographical Indication (PGI) status, ensuring it is produced according to strict regional methods.

help Saucisse de Morteau FAQ

How can I recognize an authentic Saucisse de Morteau?

The sausage has a closed end secured with a small wooden pin called a chevilla. Authentic PGI products are made in Franche-Comté and traditionally smoked in a tuyé, the region's large chimney-like smokehouse.

Should Saucisse de Morteau be pierced before cooking?

It is normally simmered whole without piercing the casing, which helps retain its juices and smoky flavor. A common method is gentle cooking in barely simmering water rather than a hard boil.

What is the difference between Saucisse de Morteau and Saucisse de Montbéliard?

Morteau sausage is generally larger and is identified by its wooden pin, while Montbéliard sausage is smaller and often more strongly seasoned with caraway. Both are smoked pork specialties associated with Franche-Comté.

What does the PGI label mean for Saucisse de Morteau?

The European Union granted it Protected Geographical Indication status in 2010. The label ties its production and smoking methods to the historical Franche-Comté region, including the Doubs department.

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