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Name: Authentic Saucisse de Morteau Recipe
Prep time: 45 min
Cook time: 720 min
Yield: 6
Cuisine: France
Ingredients: 5 kg pork shoulder (fat and lean trimmed and cut into 1-inch cubes); 500 g pork back fat (cut into small cubes); 30 g fine sea salt; 3 g Prague Powder #1 (Curing Salt - essential for safety and color); 8 g white pepper (ground); 4 g garlic (finely minced or pressed); 3 g ground nutmeg; 2 g ground mace; 5 g ground coriander; 5 g ground cloves; 5 g ground ginger; 5 g ground cinnamon; 100 ml dry white wine (such as Savagnin or Riesling); Natural hog casings (32-35mm diameter), soaked and rinsed; Butcher's twine

Saucisse de Morteau

🇫🇷 France

Franche-Comté

Smoked pork sausage from Morteau

French

sausage

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