Saucisse de Morteau

Saucisse de Morteau or Jésus de Morteau is a French sausage that has been awarded PGI (21.08.2010) European affidavit of origin. The sausage is fabricated from pork and it is blimp into a 34 mm accustomed pork case for a sausage belief 150 g. It is bankrupt at one end by a beeline board stick after any aciculate ends, and by a cord fabricated of accustomed cilia at the added end.

Jésus de Morteau is a accurate anatomy of Saucisse de Morteau but it is arranged into pork caecum (blind cap) which is aberrant and abundant bigger. Jésus de Morteau has beneath approved actualization and its bore is at atomic 65 mm at the time of filling. Jésus de Morteau is not consistently bankrupt by a baby board stick back a caecum case (blind cap) is used. Both sausages are fabricated from the aforementioned recipe. Smoker gives Saucisse de Morteau and Jésus de Morteau a archetypal amber color, aquiver amid amber and golden.

Saucisse de Morteau/‘Jésus de Morteau is produced in the Franche-Comté arena (Doubs, Jura, Haute-Saône and Territoire de Belfort). A ascendant affection of Franche-Comté mural is its large, mainly coniferous, forest, decidedly in the aerial zone. Bounded sawmills abound in the breadth acceptance this adhering copse to be candy on site, accouterment the ammunition appropriate for acceptable smoking. The agronomics in the Franche-Comté arena depends to a ample amount on beasts agriculture and bounded cheese dairies accepted as fruitières. They aftermath a cardinal of abundant cheeses and additionally byproduct accepted as whey, which is a best raw actual for beastly feed, in accurate for pigs.

In the past, the meat was cut artlessly application a knife, both for the fat and the meat. Today, the meat is ground, however, a base chip is still preserved. The cuts that may be acclimated are as follows (no added cuts are permitted): leg, shoulder, belly, aback fat, loin, pork trimmings. Mechanically afar meat is not acceptable and minced meat particles charge be at atomic 8 mm in size. Alkali (NaCl) is added at best akin of 22 g/kg and this absolute is accustomed amid bounded producers. Sugar, nitrite alkali or saltpeter (sodium nitrate) are allowed, as able-bodied at red wine in the bulk of 6.5% and rosemary abstract (for its anti-oxidizing properties, not for its aroma).

The best temperature for dehydration is 40°C (104° F). The purpose of dehydration is to adapt the apparent of the case for optimum adherence of smoke. The begrimed acidity is one of the above characteristics of Saucisse de Morteau and Jésus de Morteau and is due both to the sawdust and adhering copse acclimated and to the continuance of the smoker process. Saucisse de Morteau/Jésus de Morteau display a archetypal amber color, about amid amber and golden. The minimum aeon for smoker aural a accepted smokehouse is set at 3 hours, the best at 48 hours. For smoker in a ‘thué’, or acceptable smokehouse, the minimum aeon is 12 hours, the best aeon 7 days. A best temperature of 40°C (104° F) for smoker in a accepted smokehouse is added. This helps anticipate any abasement in quality. The use of aqueous smoke is forbidden.

During affable the sausage charge ability the amount temperature of minimum of 68° C (154° F).

Pork meat (shoulder, ham, loin)700 g1.54 lb
Pork aback fat, belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Cumin1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Garlic7.0 g2 cloves
White wine30 ml1 oz fl
  1. Grind meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. Mix arena angular meat with alkali and cure #1 until sticky. Adulterate spices in wine and cascade over meat. Add arena fat and mix all able-bodied together. Being into 40 mm hog casings.
  4. Smoke for 48 hours with a attenuate algid smoke at 18° C (64° F). Aboriginal sausages are smoked with bounded copse such as ache conifer, fir and juniper twigs.
  5. Keep in refrigerator.
  6. Cook afore serving.

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