Crusted Morteau sausage

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Crusted Morteau Sausage
  • Morteau sausage (about 500g) : 1
  • Puff pastry : 1 sheet
  • Dijon mustard : 2 tablespoons
  • Egg (beaten) : 1

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Steps

• Preheat the oven to 200°C (400°F).
• Place the Morteau sausage in a large pot and cover it with water. Bring to a boil and let it simmer for 20 minutes.
• Remove the sausage from the pot and let it cool slightly. Then, remove the skin from the sausage.
• Roll out the puff pastry sheet on a lightly floured surface.
• Spread the Dijon mustard evenly over the puff pastry.
• Place the Morteau sausage in the center of the puff pastry.
• Fold the puff pastry over the sausage, sealing the edges.
• Brush the beaten egg over the top of the puff pastry.
• Place the crusted sausage on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and crispy.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Serve the crusted Morteau sausage with a side of sauerkraut and mustard for a traditional French meal.
• You can also add some grated cheese on top of the mustard before wrapping the sausage in the puff pastry for an extra cheesy flavor.

Information

• The Morteau sausage is a traditional French smoked sausage from the Franche-Comté region.
• This recipe is a delicious way to enjoy the rich and smoky flavors of the Morteau sausage.