Discover a specialty from the Franche Comté region of France, a reference in smoked produce: the Montbéliard Sausage. Let´s find out the recipe and the secrets about how to make it!
For 1 kg of mix with a pork base.
500g of shoulder
500g of spare rib
16 to 20 g of salt
3g of pepper
curcuma (a minimum of 1/2 g per kilo), nutmeg.
Cut the meat into pieces that will easily go through the grinder and place them in a basin. Sprinkle with salt and spices and mix it all together evenly. Leave it in a cool place overnight to marinate, then mince it with a minimum 8 plate. Stuff it into pork casing (epiboypm) that is at least 2.5 cm in diameter. If you want it to resemble genuine Montbéliard sausage, it should measure 15 cm in length. Cold smoke at 20 to 25° C for at least three hours.
If you have a large smokehouse that creates light smoke, you can leave it for up to two days.
How to cook the sausage?
Montbéliard sausage should be poached in water. Above all, don´t make holes in it! Place it in cold water and cook for 20 minutes after the water starts to bubble. The water should simmer, not boil.
Grilled on the barbecue, Montbéliard sausage is also excellent. Cut it lengthwise in two, put it on a grill and leave it to cook gently.
The name Saucisse de Montbéliard is an official name. In Franche-Comté, meat and sausages such as the Montbéliard and the Morteau are smoked with pine resin and sometimes sloe. Smoking takes place in a ""thué"". This large pyramid shaped room at the heart of traditional houses in the region, was originally the only room that was heated. Meats were hung here to smoke, and still are. Because of the size of the room, they were bathed in light cold smoke. In our small domestic smokehouses, the concentration in smoke is greater. Do not produce smoke that is too thick. It is preferable to extend the time in the smokehouse to have a flavour that is closer to that of genuine Montbéliard sausage.
