Morteau Sausage Braised with Dark Muscat Grapes
Drogo
2
5 minutes
60 minutes
This Morteau sausage is a rich, smoky pork sausage that is perfect for adding depth and character to soups, stews and slow-cooked dishes. In this delicious Morteau sausage recipe, the sausage is braised with dark Muscat grapes, which burst as they cook to release their natural juices and create wonderful pops of sweet-sour flavour. The smoky richness of the sausage pairs beautifully with the fruity acidity of the grapes, resulting in a comforting dish with plenty of French-inspired character.
For the perfect finishing touch, serve this Morteau sausage dish with a generous heap of buttery mashed potato, ideal for soaking up the rich cooking juices. The combination of smoky pork, sweet grapes and creamy potato makes this a wonderfully satisfying smoked sausage recipe for a relaxed dinner. Also known as saucisse de Morteau, this distinctive French sausage is a fantastic ingredient for creating hearty dishes with plenty of flavour.
Ingredients
1 Morteau sausage
500g dark Muscat grapes
- 750g floury potatoes
250ml chicken stock
- 75g butter
- 3 tablespoons sour cream
Directions
Preheat the oven to 180C.
Add the chicken stock and grapes to a lidded casserole dish and place the sausage on top (remove any labels and string from the sausage).
Prick the sausage all over to allow it to release juices into the dish.
Put the lid on and cook for 45 minutes, then remove the lid and cook for a further 15 minutes.
Ingredients you'll need
