Cancoillotte with Morteau Sausage
Ingredients
- 1 pcMorteau sausage (whole)
- 800 gPotato (peeled)
- 100 mlDry white wine (Jura style)
- 2 pcGarlic (finely minced)
- 50 gUnsalted butter (in small cold cubes)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gMetton cheese curds (crumbled)
Method
A smooth, ribboning cheese paste releasing garlic and white wine aromas. Tender potatoes and smoky Morteau sausage complete this rustic dish from Franche-Comté.
- 1
Place the Morteau sausage in a pot of cold water. Bring to a simmer and cook for 25 minutes without piercing the skin. Halfway through, add the peeled potatoes to the same pot so they absorb the smoky flavor.
- 2
Finely crumble the metton into a heavy-bottomed saucepan. Pour in the dry white wine and added minced garlic. Let it rest for 10 minutes so the curds soak up the liquid.
- 3
Heat over very low heat. Stir constantly with a wooden spoon. The cheese must melt slowly until it becomes a smooth, homogeneous, and shiny paste that coats the back of the spoon.
- 4
Off the heat, stir in the cold butter cubes, whisking vigorously to emulsify. Adjust seasoning with salt and pepper. Serve the flowing cancoillotte immediately over the sliced sausage and potatoes.
Frequently asked questions
How do you get this dish right?
- Never pierce the Morteau sausage, or all its juices and fat will escape into the water.
- The metton must melt very slowly; if the heat is too high, the cheese will become grainy instead of stringy.
How long does this dish keep?
Keeps for 1 week in the fridge in a sealed jar. Reheat gently in a saucepan with a splash of white wine to loosen the texture.
