Stéphane Reynaud

Saucisses de Morteau

Morteau Sausage

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Morteau sausages 2
  • Potatoes 3
  • Carrots 3
  • Bulb spring onions

Method

  1. Peel the potatoes and carrots, cut them into cubes and rounds.
  2. Poach the Morteau sausages in water. After 20 minutes, add the potatoes and the carrots and cook for another 20 minutes.
  3. Cut the bulb spring onions into 6, then chop the green part.
  4. Once the vegetables are cooked, drain, mix them with some olive oil and season. Place a chunk of s