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Recipe · Franche-Comté
Saucisse de Morteau à la cancoillotte
Morteau sausage with melted cancoillotte cheese
⏱ 60 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2Morteau sausages
8potatoes
400 g (14 oz)cancoillotte cheeseplain or garlic
20 gbutter
Pepper
- 2 Morteau sausages
- 8 potatoes
- 400 g (14 oz) cancoillotte cheese plain or garlic
- 20 g butter
- Pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prick the sausages with a fork.
- Put them in a saucepan of cold water.
- Bring to a simmer (never a boil) and cook for 45 minutes.
- Boil the potatoes in their skins separately for 25 minutes.
- Gently warm the cancoillotte with a knob of butter.
- Serve the potatoes split in half, topped with melted cancoillotte.
- Slice the Morteau sausage into thick rounds and arrange alongside.
- Season generously with pepper and serve at once.
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