BON APPÉTIT!
POTATO AND MONTBÉLIARD SAUSAGE GALETTE
This issue we mark the Montbéliard sausage’s 10-year anniversary as a prestigious PGI (Protected Geographical Indication) product with this simple and inexpensive dish full of Franche-Comté flavour
In 2023 the Montbéliard sausage, pride and joy of carniverous Franche-Comté gourmets, celebrates 10 years as a PGI product. But its history goes back much further, right back to when local Gallic tribes mastered the art of salting to preserve meat – Gallo-Roman smokehouses have been found in Mandeure (Epomanduodurum) near Montbéliard. Oſten sold in pairs, Montbéliard sausages are
slightly curved, with a natural casing around a balanced mixture of lean and fat pork, delicately smoked with resinous wood. Its unique flavour comes from the inclusion of caraway, also called ‘meadow cumin’. The recipe is still passed on from generation to generation, and modern-day producers are more passionate than ever about the authenticity of the product, from cattle feed manufacturers to pork livestock feed manufacturers, then on to the pig farmers and cured meat producers.
saucisse-montbeliard.com
THE MONTBÉLIARD SAUSAGE BY NUMBERS • 45% increase in sales volume in 10 years • 22 Montbéliard sausage manufacturers are members of the Association for the Defense and Promotion of Franche-Comté PGI sausages • 163 breeders are involved in the sector • 12-36 hours of smoking in soſtwood required • Montbéliard sausages are 15cm long, 25-40mm in diameter and 150g-200g in weight
RECIPE Serves: Four Preparation time: 10 minutes Cooking time: 12 minutes
INGREDIENTS Two cooked Montbéliard sausages 500g Charlotte potatoes Grapeseed oil (or similar) Four sage leaves Himalayan salt Ground black pepper
METHOD 1 Peel and wash the potatoes. Grate them.
2 Cut the cooked Montbéliard sausages into thin slices and chop the sage. Add to the grated potato mixture.
3 Heat a little grapeseed oil in a frying pan, spread the grated sausage with a skimmer. Cook for six minutes over low heat.
4 Using a plate or a flat surface, turn the cake over, heat a little more oil in the pan, place the cake on top and return it to the pan until cooked through.
5 Slide the patty onto a plate, then cut it into four pieces. Serve and enjoy with a lamb’s lettuce salad.
108 FRENCH PROPERTY NEWS: July/August 2023
© RINA NURRA
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