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The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal ...
The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called tuys,and is a strongly flavoured and very dense uncooked sausage. In order for a Morteau sausage to be deemed authentic, it must be smoked for at least 48 hours with chippings from conifer and juniper at an altitude greater than 600 metres. It has the most wonderful smoky smell and it will lift the flavour of any meat stew dramatically. An absolutely fantastic product.
Ingredients: Pork* salt, pepper. sucrose, dextrose, preservative: sodium nitrite, ferments. Natural pork casing. 108g of pork are used for 100g of product Conditioned in our protective atmosphere. Cook for 40 minutes in simmering water. *Origin France
The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called tuys,and is a strongly flavoured uncooked sausage. In order for the Morteau sausage to be deemed authentic, the sausages must be smoked for at least 48 hours with chippings from conifer and juniper at an altitude greater than 600 metres. It has the most wonderful smoky smell and it will lift the flavour of any meat stew dramatically. An absolutely fantastic product.
Summertime calls for the scent of sizzling meats and seafood on the grill, as friends and family gather for outdoor feasting. Get ready to ignite your passion for grilling with these 10 expert tips for the perfect summer BBQ.
https://www.finefoodspecialist.co.uk/morteau-sausage-400g?___store=default323Morteau Sausage, +/-400ghttps://www.finefoodspecialist.co.uk/media/catalog/product/1/4/1457.Jpg14.9514.95GBPInStock/Meat & Poultry/Charcuterie/World Cuisines/World Cuisines/French Ingredients/Meat & Poultry/Charcuterie/Saucissons/Meat & Poultry/Specialist Pork/Pork Products/Meat & Poultry/Specialist Pork/Meat & Poultry/Specialist Pork/Sausages/January Food Sale1022122639640980456276<p><span style="font-size: medium;">The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of <a href="https://www.finefoodspecialist.co.uk/world-cuisines/french-specialities/"><span style="text-decoration: underline;">France</span></a>. It is smoked in pyramidal chimneys, called tuys,<em> </em>and is a strongly flavoured and very dense uncooked sausage. In order for a Morteau sausage to be deemed authentic, it must be smoked for at least 48 hours with chippings from conifer and juniper at an altitude greater than 600 metres. It has the most wonderful smoky smell and it will lift the flavour of any <a href="https://www.finefoodspecialist.co.uk/meat-poultry/"><span style="text-decoration: underline;">meat</span></a> stew dramatically. An absolutely fantastic product.</span></p> <p><span style="font-size: 16px;">Ingredients: Pork* salt, pepper. sucrose, dextrose, preservative: sodium nitrite, ferments. Natural pork casing.</span><br /><span style="font-size: 16px;">108g of pork are used for 100g of product</span><br /><span style="font-size: 16px;">Conditioned in our protective atmosphere.</span><br /><span style="font-size: 16px;">Cook for 40 minutes in simmering water. </span><br /><span style="font-size: 16px;">*Origin France</span></p>
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<p><span style="font-size: medium;">The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called <em>tuys</em>,<em> </em>and is a strongly flavoured uncooked sausage. In order for the Morteau sausage to be deemed authentic, the sausages must be smoked for at least 48 hours with chippings from conifer and juniper at an altitude greater than 600 metres. It has the most wonderful smoky smell and it will lift the flavour of any meat stew dramatically. An absolutely fantastic product.</span></p>15add-to-cart
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Feeds 1 - 2 people
Prep time 5m
Cook time 60m
