Saucisse de Morteau and Cancoillotte

Saucisse de Morteau and Cancoillotte

Saucisse de Morteau and Cancoillotte

A typical dish from the Franche-Comté region of France. I gently poached the sausage for about 35 mins, fried some sliced cold potatoes, then sliced the sausage before placing everything in a dish. I poured over some of the Cancoillotte and put under the grill for only a minute or two. Here’s how it looked on the plate.

Saucisse de Morteau and Cancoillotte


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