Make a success of your Morteau sausage with Philippe Feuvrier
Thanks to Philippe Feuvrier, one of the Morteau sausage specialists, follow the different stages of his “Jésus” recipe, an XL Morteau sausage that will delight your guests this winter. One word: *Succulent!
The Festival of Lights 2022 in Lyon
The earthy leader of the inn of the rock in Morteau, Philippe Feuvrier knows everything, everything, everything about Morteau sausage! And he masters the region’s favorite recipes at his fingertips.
Born in Morteau, the chef is proud to give us his recipe for “Jésus”, a Morteau XL sausage that was traditionally served on Christmas Eve.
The smoked product made from Comtois pork and natural casing is self-sufficient according to the chef and the cooking rules are basic: it is cooked the English way with simmering water and without salt, and almost an hour and a half this Jesus which in weight is twice as much as a sausage.
“And above all, we do not sting during cooking”, recalls chef Feuvrier.
Care must be taken to leave the wooden peg that ends the sausage, the string and the label, to be kept even for dressing.
A recipe and an encounter to be found on our show * Succulent !broadcast on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France, Centre-Val-de-Loire, Occitanie and Paris Ile-de-France.
A Jesus of Morteau
200g of mushrooms
Two glasses of red wine
50g of butter
Cooking: 40 minutes for a sausage or 1h15 to 1h30 for a jesus
- Cook the jesus for 1h30 in simmering water without salt.
- While cooking, peel the potatoes, slice them evenly.
- In a pan on parchment paper, arrange the potato slices in a rosette and cook them unilaterally. Remember to add salt at the start of cooking.
- Clean the mushrooms without water with a brush. Slice them and brown them in a frying pan in their vegetable water. Arrange the mushrooms on the rosette of potatoes.
- Prepare a wine sauce with a glass of wine to flambé and reduce in a knob of butter in a saucepan.
- Cut a generous slice of jesus, place it on the rosette of mushrooms and potatoes. After preparing the plate, drizzle everything with a little wine sauce.
The little extra from the chef:
To accompany the sausage, Philippe Feuvrier suggests a rosette of potatoes to be cut into very even slices: “you need regularity, the problem is not so much the thickness as having a potato whose cut is regular if you want to make a rosette”, says the chef.