French Recipes

Saucisse de Morteau aux lentilles

A whole protected Morteau sausage gently simmered with green lentils, vegetables and a measured amount of cooking liquor.

French Recipes
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Saucisse de Morteau aux lentilles — served in a bowl
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Yield 4 bowls/plates with sliced Morteau and about 800 g cooked lentils
Ingredients ↓
Introduction and overview

Saucisse de Morteau aux lentilles

Saucisse de Morteau is the large, smoked Franche-Comté sausage traditionally recognised by its substantial shape and wooden peg. It is not Toulouse sausage, a hot dog or simply any smoked pork link. Lentils make a natural partner because they can absorb smoky cooking liquor while still keeping their own shape and earthy flavour.

The sausage goes into the pot whole and unpierced. After ten minutes at a gentle simmer, dry green lentils, carrot, onion, celery, garlic, thyme and bay are added so the remaining half hour cooks the lentils while the sausage continues to heat. The goal is tender lentils that have not collapsed into a purée, with roughly 300 ml liquor left to keep the pot moist.

If the Morteau is sold raw, the centre must reach 71 °C. That safety check is separate from the lentil cue, so both need attention before service. Slice the sausage only after cooking and return its portioned slices to the bowls or plates with the lentils, vegetables, retained liquor and Dijon mustard.

Success points

Success points

  • Do not pierce the Morteau while it cooks.
  • Maintain a gentle simmer so the casing stays intact and the lentils cook evenly.
  • Stop when the lentils are tender but still hold their shape.
  • Retain about 300 ml cooking liquor rather than draining the lentils dry.
Ingredients

Ingredients

  • 350 g Saucisse de Morteau IGP, 1 raw sausage, kept whole
  • 300 g dry green lentils, rinsed and drained
  • 150 g carrots, 1 cm dice
  • 120 g yellow onion, finely diced
  • 80 g celery stalk, finely diced
  • 10 g garlic, crushed
  • 5 g fresh thyme
  • 2 bay leaves
  • 1000 ml cold water, about 300 ml retained in the finished lentil pot
  • 40 g Dijon mustard, for serving
Method

Method

Cook the sausage and lentils

  1. Begin the Morteau. Place the whole unpierced Morteau sausage in a wide pot with the 1,000 ml cold water. Bring slowly to a gentle simmer and cook alone at first. Use wide heavy pot. Allow 10 minutes. The water is quietly simmering and the sausage casing remains intact. The Morteau needs a longer total cooking time than the lentils. Do not pierce the sausage; keep the simmer gentle.

  2. Add the lentil pot ingredients. Add lentils, carrot, onion, celery, garlic, thyme and bay. Continue at a gentle simmer, stirring the lentils occasionally but leaving the sausage whole. Use same pot, wooden spoon, thermometer. Allow 30 minutes. The lentils are tender but still hold their shape, about 300 ml cooking liquor remains, and the centre of the raw Morteau reaches 71 °C. Adding the lentils after the sausage has started gives both components an appropriate cooking window. Confirm 71 °C in the centre of a raw Morteau and keep the sausage intact until serving.

Serving

Practical

Serving

Divide the lentils and vegetables among four bowls or plates, then add about 87 g sliced Morteau to each and serve with 10 g Dijon mustard. Include the retained liquor because it is part of the intended yield and nutrition.

Make-ahead

The lentil pot can be cooked earlier the same day and chilled promptly. Reheat gently with the sausage slices nested in the lentils; add no unmeasured broth unless needed for an approved adjustment because the finished liquor volume is part of the formula.

Storage and reheating

Refrigerate within 2 hours and use within 3 days. Reheat the complete dish to 74 °C. Stir the lentils gently during reheating so they warm evenly without breaking down.

Substitutions

Another smoked sausage changes both the protected identity and the salt-smoke balance. If used, name it as a substitute and follow its own cooking status; do not assume the same size or heating time as Morteau.

Nutrition per serving

Nutrition per serving

  • Serving sizeabout 87 g sausage plus 200 g cooked lentils
  • Calories570 kcal
  • Carbohydrate51 g
  • Protein33 g
  • Fat25 g
  • Fibre10 g
  • Sodium970 mg
Allergens and food safety

Allergens and food safety

Allergen: celery

Allergen: mustard

Keep raw Morteau refrigerated and follow the labelled cooking status.

If sold raw, cook the centre to 71 °C.

Celery and mustard must be declared as allergens.

Refrigerate within 2 hours and reheat leftovers to 74 °C.

FAQ

FAQ

Why is the sausage cooked whole?

An intact casing limits moisture loss and suits the long, gentle simmer needed by a large Morteau sausage.

Should the lentils be drained completely?

No. About 300 ml cooking liquor remains in the finished pot and is served with the lentils.

Closing

Closing

  • Result: A whole protected Morteau sausage gently simmered with green lentils, vegetables and a measured amount of cooking liquor.
  • Decisive technique: Do not pierce the Morteau while it cooks.
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