Recipe: Morteau and Comté
Morteau and Comté recipe to taste a good wine as an aperitif; slightly crispy this sofa will not leave you indifferent. The Morteau sausage cooks slowly, and gently develops its slightly smoky side. It is the spearhead of a region which has kept the traditional know-how, Franche Comté. The Morteau sausage is eaten as a starter as a main course, but also with us in the morning at 4 o’clock after a long game of tarot with a nice green salad.
Recipe ingredients
- Morteau Comté recipe for 4 people:
- 1 small Morteau sausage
- 150 g of Comté
- 1 baguette
Instructions
- Cook the Morteau sausage without pricking it, for 30 minutes in a large volume of simmering water.
- Slice the baguette into a small slice of bread.
- Thinly slice the Morteau sausage into a round, then cut the rounds in half.
- Cut the Comté into regular pieces.
- Place the baguette slices on a baking sheet.
- Place half a round of Morteau sausage.
- Place a piece of Comté on each sausage.
- Place in a hot oven at 200 ° for about 15 minutes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Number of people: 4
5 star rating: 1 review
What wine to drink with: Morteau et Comté
My favorite wine for this recipe: Savagnin Cépage Savagnin blanc
Temperature between 08 ° and 10 °
Cook the Morteau
Slice the Morteau
Slice the county
Place the Morteau on the bread
Add a county piece
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Cooked
Zoom cooked
