Morteau sausage canapes

Recipe: Morteau sausage canapes

Morteau sausage canape recipe, be careful when cooking the Morteau sausage, the water must simmer at low broth. Morteau sausage, a specialization from Haut Doubs, a recipe that is still well protected. A sauce with a wine of character Savagnin, this grape variety that may come from Hungary is typical of the Franche-Comté region. Combined with Morteau sausage in a divine marriage to awaken your taste buds, with this beautiful starter ideal to start a meal. I thought of the people who cannot invest a large sum for the holiday season.

Recipe ingredients

Morteau sausage canape recipes for 4 people
1 Morteau sausage
300 g of shortcrust pastry
40 g of cumin Comté
4 shallots
30g butter
30 cl of Savagnin wine

Instructions

Cook the Morteau sausage without pricking it for 20 minutes with simmering water.
Roll out the shortcrust pastry, then use a cookie cutter to form large circles.
Prick the shortcrust pastry impressions to prevent them from rising too much.
Peel the shallots and mince them.
Heat the butter in a saucepan with a large bottom.
Sear the shallots in the butter.
Cover with white wine and let reduce.
Add the sour cream and reduce again by three quarters.
Just before serving add a little wine, to get the typical taste of the wine.
Bake the circles of shortcrust pastry in a hot oven at 180 ° for 15 minutes.
Peel the Morteau sausage then slice it into slices for 5 minutes.
Cut the Comté into very thin strips.
Spread a little sauce on each cane.
Place 5 slices of sausage on the canapes.
Place one or two strips of Comté cheese on your preparation.
Place in a hot oven at 150 ° for a few minutes to warm up and melt the Comté.