The town of Morteau gave its name to this famous sausage and it comes from the same part of France as I do, which is Franche-Comté to the east of the country next to the Jura mountains. Local cooks only use pork from the region because the animals are fattened traditionally. In addition, to be permitted to use the label saucisse de morteau, the sausage must be smoked for at least 48 hours over sawdust from conifer and juniper trees. In this recipe, the borlotti beans bring a nuttiness, which is complemented by the sweet flavour of the oven-dried tomato. Throw in some garlic and herbs and a drizzle of French dressing and this dish is sure to impress!