Belle de Morteau Salad. A French Bistro Classic.
The origins of the Morteau sausage date back to the 16th century, when the peasants, called Montagnons, set out to conquer the plateaus and mountains of the Jura Mountains, in Haut-Doubs. They take advantage of the nature around them to develop a specific art of living. With the wood of fir trees and spruces from the forests they clear, they lodge, heat, shape furniture and tools … That’s how they build farms called “tuyé”, massive houses sheltering in their heart an immense pyramidal hood whose main use is the smoking of meat. It is in this environment that the recipe for the Morteau sausage is developed.
From the 18th century, trade developed and the reputation of the sausage Morteau extends beyond the borders of Franche-Comté. The town of Morteau attracted at that time a good number of merchants and travelers, who at each passage feasted on this delicious sausage, and, little by little, spread its reputation.
Ingredients for 4 to5 persons:
2 Morteau sausages (2x 350gr), 5 to 6 shallots, 2.5kg potatoes, 1 bunch chervil, 400gr smoked pork belly or bacon (cubes), Salad greens of your choice
Salad dressing:
1 tbsp Dijon mustard, 4 to 5 tbsp apple cider vinegar, 25cl walnut oil, ½ tbsp thyme, 1 tsp maple syrup, salt and pepper.
Photography: Wessel Woortman
Video montage: Wessel Woortman
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